Torta die nocciole (Ricotta-Hazelnut cake)

Here is the recipe of the cake. Like I already said, it is one of my favourites. Hope you enjoy it.

125g chopped hazelnuts
100g soft butter
125g sugar
4 eggs, separate
2 tbsp flour
125g ricotta
2 tsp grated lemon peel
6 tbsp apricot jam, thinned with 1 tbsp water
25-40g dark chocolate

1. Grease the cake form.
2. Scramble in a bole the soft butter with 70g sugar, add the egg yolks and go on scrambling until the mixture is creamy. Stir in the flour.
3. Mellow in a second bole the ricotta with a fork, and then fold in the chopped hazelnuts and the lemon peel. Add that mixture to the egg-yolk-mixture.
4. Beat the egg whites until stiff and stir in the remaining sugar. Fold in carefully the other mixture.
5. Fill the mixture into the cake form and put it into the oven.
6. Let the cake 30 min in the oven until it is slightly gold-yellow.
7. Wait until the cake is gold and give the thinned apricot jam over it.
8. And the end grate the dark chocolate over it.

10 Mar This entry was written by australiameetsgermany and published on 10. March 2013 at 13:20. It’s filed under Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.