| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cake |
8 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 100 |
g |
Sugar |
| 100 |
g |
Hazelnuts; ground |
| 20 |
g |
Cornflour |
| 150 |
g |
Unsalted butter |
| 120 |
g |
Icing sugar |
| 50 |
g |
Hazelnuts; roasted and coarsely ground |
| 150 |
g |
Butter |
| 150 |
g |
Sugar |
| 3 |
|
Eggs; separated |
| 100 |
g |
Flour |
| 20 |
g |
Cornflour |
| 50 |
g |
Hazelnuts; roasted and ground |
INSTRUCTIONS
BASE AND TOPPING
BUTTER CREAM
SPONGE
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 19 Dec 1993 11:00:00 +0100
A Message from our Provider:
“All suffering can be traced back to people disobeying God”