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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 325 degrees, and butter a 9-inch springform pan. | 2. Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form. | 3. Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder. | 4. Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking. | 5. Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard. | 6. Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork. | 7. Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
vanilla extract	1 1/4	1/4		15.12	0.6641	0.0032	0.0032
hazelnut	1/2	cup	toasted husked	159.6	24.0	0.0	8.004
egg yolk	6			328.44	3.6618	16.1772	27.0708
butter	1	cup	salted melted	1368.0	62.856	42.744	115.2
purpose flour	2	cups	unbleached divided	-	-	-	-
water	1	teaspoons		0.0	0.0	0.0	0.0
strawberry	20			972.8	233.472	20.368	9.12

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.