A base of crispy and crumbly pastry tasty hazelnut (believe me, a pleasure!) Filled with a layer of nutella and a cream cheese ... Truly a treat for the palate!
My only regret is that I completely forgot to take the photograph to the piece, but then I have not had time to cut that was over!
Ingredients (For a pan about 26 cm in diameter)
For the base:
For the base:
- 210 grams of flour 00
- 220 g of hazelnut flour (or hazelnuts, toasted and chopped)
- 1 egg
- 125 gr soft butter
- 150 grams of sugar
- ½ tablespoon baking
- 1 teaspoon of vanilla extract
For the filling
- 4 heaping tablespoons of Nutella soft
- 250 g ricotta cheese 1 egg
- big
- 3 tablespoons sugar
- vanilla sugar (or vanilla)
Working in the softened butter into small pieces with the zuccherom add the eggs and vanilla and mix. Stir in finely chopped nuts and then the flour sifted with baking powder. Knead by hand until mixture is smooth and homogeneous. Wrap in plastic wrap and let rest in refrigerator for half an hour.
Roll out the dough between two sheets of parchment paper and coat the bottom and edges of the cake (the top edge about an inch - I am fine with the low aluminum pan) greased and floured. Prick the bottom with a fork and spread the nutella soft. Stir the egg with sugar, add vanilla and sieved cottage cheese and mix until creamy. Spread the mixture over the chocolate, decorate with scraps of dough and bake at 170 degrees for forty minutes (until golden brown full of edges).
0 comments:
Post a Comment