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Print this Recipe    Hazelnut 02

Solothurner Nusstorte (Solothurn hazelnuts gateau)
Servings: 8

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

For a 22 cm diameter tin.

Beat the egg whites and sugar to a stiff meringue (adding sugar
gradually) and fold in the hazelnuts and cornflour.

Mark 2 circles, 22 cm diameter, on a greased and floured baking
tray. Using a plain nozzle, pipe the mixture onto the tray, covering
the two circles to a depth of 1/2 cm.

Bake for 12 to 15 minutes at 160C, then remove from the baking
tray WHILST HOT. Allow to cool.

When cold, spread a thin layer of butter cream on one circle, cover
with the sponge (recipe below) and then spread a layer of butter
cream over the sponge. Place the second circle on top, mask the
sides with butter cream and coat these with the coarsely ground
hazelnuts (roasted). Dust the finished gateau with icing sugar.

Cream the butter and sugar. Add the egg yolks one at a time and
continue beating. Mix the flour, cornflour and hazelnuts together.
Fold the dry ingredients and the stiffly beaten egg whites into
the creamed mixture alternately. Pour into a greased sponge tin
(22 cm diameter) and bake for 20 minutes at 160-170C.

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