Ingredients
For 12 portions, 10" Ø ring shape cake tin
For the gold mixture
75g
Butter, room temperature
180g
Sugar
5
Egg yolk(s)
75g
QimiQ Classic, room temperature
250g
AP Flour, plain
0.5sachet(s)
Baking powder
180ml
Milk
For the silver mixture
75g
Butter, room temperature
250g
Sugar
75g
QimiQ Classic, room temperature
180ml
Milk
5
Egg white(s), beaten
250g
AP Flour, plain
125g
Hazelnuts, grated
0.5sachet(s)
Baking powder
g
Butter, for the baking tin
AP Flour, for the baking tin
Preparation
- Preheat the oven to 320° F (conventional oven).
- For the gold mixture, beat the butter and sugar until creamy. Gradually add the egg yolks and mix well.
- Whisk QimiQ Classic smooth, spoon into the mixture and mix well.
- Fold in the flour/baking powder mixture alternately with the milk and pour into a greased baking tin.
- For the silver mixture, beat the butter and sugar until creamy.
- Whisk QimiQ Classic smooth, spoon into the mixture and mix well. Add the milk and mix well.
- Whisk the egg whites stiff and fold into the mixture alternately with the flour/nut/baking powder mixture.
- Pour onto the gold mixture and bake in the hot oven for approx. 45 Minuten.
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