Ingredients (8 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [dessert] | ||
| flour | 250 | gram |
| sugar powder | 250 | gram |
| hazelnut | 250 | gram |
| butter | 250 | gram |
| salt | 1 | pinch |
| hazelnut | 200 | gram |
| cream | 150 | gram |
| creme double/doppelrahm | 150 | gram |
| sugar vanilla | 10 | gram |
Instructions (30 min. prep, 60 min. total)
- To make the stuffing, mix the vanilla sugar with the hazelnuts, add the creams, mix well and set aside.
- To make the dough, soften the softened butter, put it in a basin and add the sugar. With a whisk or a spatula, vigorously mix this mass to make it like a mousse.
- Add the hazelnuts, flour and a pinch of salt and with your hands, knead everything to make a compact and very crumbly dough.
- Divide this dough into two portions, one of 550 g for the bottom and the other of 450 g for the lid. It will have to be divided by two again if you are making 2 cupcakes.
- On a sheet of baking paper cut into a circle 32 cm in diameter, with your fingers, spread the 550 g of dough as evenly as possible over the entire surface of the sheet. Place a second sheet of paper on the pastry and with a rolling pin, roll the surface so that the dough is well compressed.
- Bake at 200 degree for 30 to 35 minutes.
- Wait for the cake to cool a bit before unmolding it because when it is hot, there will be a risk of breaking.
- When completely cool and just before serving, sprinkle the surface generously with icing sugar.
- This cake can be frozen very well, well wrapped in plastic film. On the day of use, take it out a few hours before to let it thaw, then put it in the hot oven for 5 minutes to restore its crispness. And only when cold, sprinkle it with icing sugar.
- Place the pastry with the sheet of paper in the baking sheet, bringing the dough up to the edges.
- Pour the stuffing on this pastry and with a spatula, level it evenly over the entire surface but without the stuffing touching the edges.
- Take the second 450 g ball of dough and, as before, on a sheet of baking paper, roll it into a circle the size of the baking sheet, i.e. 28 cm.
- Take the sheet of paper with the glued dough and with a quick gesture, turn it over the cake, well centered.
- Seal the two edges of the dough by pinching them with your fingers or with a fork, in order to trap the stuffing and create a decorative border.
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