Yield: 8 Servings
Measure | Ingredient |
---|---|
3 \N | Egg whites |
100 grams | Sugar |
100 grams | Hazelnuts; ground |
20 grams | Cornflour |
150 grams | Unsalted butter |
120 grams | Icing sugar |
50 grams | Hazelnuts; roasted and coarsely ground |
150 grams | Butter |
150 grams | Sugar |
3 \N | Eggs; separated |
100 grams | Flour |
20 grams | Cornflour |
50 grams | Hazelnuts; roasted and ground |
BASE AND TOPPING
BUTTER CREAM
SPONGE
From: r.gagnaux@... (Rene Gagnaux) Date: Sun, 19 Dec 1993 11:00:00 +0100