Preparation
Ingredients
- PAN DI SPAGNA 50 150g
- Wheat flour 150g
- Sugar 200g
- Eggs 250g
- CRYSTAL LILLY 150g
- Water 50g
- RIO GRAN TRADIZIONE 150g
- Hazelnut pieces glf 100g
- Sugar for topping 50g
Preparation
In a planetary mixer fitted with a whisk, beat all the ingredients (except the hazelnuts and sugar granules) at medium speed for about 10 minutes. Gently fold in the remaining ingredients. Pour into molds and sprinkle the surface with chopped hazelnuts and sugar. Bake at 180°C for about 20 minutes (100 g cakes).
