- TM 31
Ingredients
- 8 eggs, separated
- 250 groasted and skinned hazelnuts
- 250 g sugar
- 60 g cornflour
- 40 g flour
- 1 tbsp baking powder
- 40 g water, or Frangelico
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat
oven to 170ºC. Line and butter and 23cm springform pan and set aside.Heat
TM bowl for 2 minutes at 50ºC on speed 2.Insert
Butterfly and add egg whites to
bowl. Beat for 10 minutes at 37ºC on speed 3.Remove
Butterfly and set aside in large
mixing bowl.Without
washing bowl, place nuts, sugar, cornflour, flour and baking powder into TM
bowl and mill together for 10 seconds
on speed 10. Set aside in separate
bowl.Place
yolks and water or Frangelico into TM bowl and beat for 30 seconds on speed 4.Return
nut mixture to TM bowl and incorporate for 10
seconds on speed 4.Add
approximately 1/3 beaten egg whites to TM bowl and with dial set to closed lid position
"Closed lid" , mix for 30 seconds on Interval speed
"Dough mode" .Scrape
mixture into bowl with remaining egg whites and fold through by hand. Pour into
prepared pan and bake for 1 hour until risen and golden.This
cake is best prepared as a layered torte. When cake is completely cooled, cut
into 3 layers and sandwich with your favourite flavour of Coppa del Nonno or
chocolate ganache or
whipped cream and sliced fresh berries.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Having these types of chocolate cookies at my best CV agency in ireland provides me a quick energy boost, keeping me active and focused during my whole day or long working hours. These types of cookies create a pleasant break for me.
has anyone frozen this until ready to consume?
Awesome recipe. Put vanilla galliano in the mix plus layered with fresh cream and nutella. Everyone is still talking about it. Thank you!
Delicious! A little fiddly but turned out perfectly. I didn't need the full hour for cooking.
Great flavour. Lovely and light. I used a cream cheese and Nutella filling.
Came out perfect