| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cyberealm, Cakes |
6 |
Servings |
INGREDIENTS
| 9 |
oz |
Hazelnuts |
| 5 |
oz |
Butter |
| 6 |
oz |
Powdered sugar |
| 4 |
|
Eggs |
| 2 |
oz |
Flour |
| 1 |
ts |
Baking powder |
| 4 |
oz |
Powdered sugar |
| 1 |
ts |
Rum |
| 1 |
tb |
Hot water |
|
|
A few whole hazelnuts |
INSTRUCTIONS
FOR THE GLAZE
1. Grind the hazelnuts and set aside.
2. Separate the eggs and beat the yolks with the butter until creamy.
Mix the flour with the baking powder, add the ground nuts and then
add all of this to the egg yolk mixture.
3. Beat the egg whites until very stiff; fold into the flour-egg yolk
mixture carefully by hand. Grease muffin tins and fill the cups half
full with batter.
4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven
door or they will fall. Take out of the oven and cool completely
before removing them from the tins.
For the glaze: Glaze the cakes and decorate with a whole hazelnut on
top.
VARIATION: Cut the cakes twice with a sharp knife and fill with
apricot marmalade. Put them back together and glaze and decorate as
before.
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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