On the menu this afternoon: a hazelnut cake
– Bernard Adam
- 3 eggs
- 150 g of flour
- 150 g of sugar
- 5 g of yeast
- 20 cl of cream
- 120 g ground hazelnuts
– Bernard Adam
Mix the whole eggs and the sugar, then add the flour and the baking powder and the ground hazelnuts and the liquid cream.
– Bernard Adam
Place the pastry dough in a mold and slide it in the oven for 30 minutes at 160° degrees.
– Bernard Adam
Unmould the softness when it comes out of the oven. Let it cool. The fluffy can be served with a custard. At table !!!
The Little Calèche
14 Courcelles in Saint-Michel-de-Veisse
Open 7 a.m. to 4 p.m. Monday to Friday
Reservation: 05 55 67 52 40