MINI HAZELNUT CAKES

Jun 07, 2017

MINI HAZELNUT CAKES


MINI HAZELNUT CAKES
category
ingredients
quantity
pan di spagna 50 sponge mix
150 g
wheat flour
150 g
sugar
200 g
eggs
250 g
crystal lilly
150 g
water
50 g
rio gran tradizione mix
150 g
glf round roasted hazelnuts
100 g
sugar sprinkles
50 g

Whisk all of the ingredients (except the hazelnuts and sugar sprinkles) in a mixer at a medium speed for around 10 minutes. Then gently incorporate the remaining ingredients as well. Transfer to moulds and sprinkle the surface with ground hazelnuts and sugar. Bake at 180°C for around 20 minutes (100 g mini cakes).


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