The hazelnut cakes they are not all the same. There are several ways to prepare them and numerous variations. For example, there are those who add in the list of ingredients also the carrots, the zabaglione and those who prepare it exclusively using the Langhe hazelnuts, Piedmontese delicacy with brand PGI since 1996. But what is the recipe for a perfect hazelnut cake?

Preparation

To prepare the best hazelnut cake, first of all you have to assemble for at least twenty minutes 150 grams of soft butter along with 130 grams of icing sugar, a handful of vanilla seeds and a pinch of lemon peel. Not to be forgotten, then, also the addition of Maraschino: just under half a glass is more than enough. After that need chop 150 grams of hazelnuts along with fifty grams of granulated sugar. The result will be one grains to be used to whip the egg yolks and four eggs, together with a pinch of salt. At this point, eggs and butter already assembled are mixed together and everything is well mixed. Add 100 grams of flour, 50 grams of flour and a teaspoon of baking powder; a mold at least 5 centimeters high should be well greased and the mixture should be poured: leave it in oven at 180 degrees for twenty minutes before and for another twenty minutes, but at 160 degrees, after. Finally, when the oven is off, let it rest for ten minutes and you're done.

The final touch

But the final touch is needed to make the hazelnut cake special. Using 50 grams of granulated sugar and a glass of water here's how to prepare her caramel. The two ingredients just mentioned must also add at least ten grams of shelled hazelnuts, turning them in the caramel until they are completely covered. The nuts are left to dry for a while, until they harden, and then settle on the cake. Before serving it, a sprinkling of icing sugar will certainly help to make a good impression with guests invited to the house for a sweet moment of relaxation in good company.

Pairings

The best match is with del still white wine. The Moscato d'Asti, a good Marsala Doc and the Passito di Pantelleria.

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