Hazelnut Mini Cakes (Whole Egg Method)
Hazelnut mini cake (whole egg method) recipe: a whole-egg-whipped sponge cake made with hazelnut powder and fresh cream, with a rich, fragrant taste.
Ingredients
Eggs
Granulated sugar
Flour
Baking powder
Hazelnut flour
Butter (melted)
Heavy cream
Syrup
Instructions
1
Step 1
Place the eggs and sugar in a bowl and beat until combined.
2
Step 2
Mix the melted butter with the syrup, then add the butter mixture to the bowl and stir until evenly combined.
3
Step 3
Sift in the baking powder and flour, then gently fold together.
4
Step 4
Add the hazelnut flour and heavy cream and mix until just combined.
5
Step 5
Transfer the batter to a piping bag and pipe into small, oiled metal cake molds, then bake in the oven.
6
Step 6
Remove from the oven and let cool, then brush with jam and decorate with whole hazelnuts.
