Dessert, Turrón
yield
32 cakes
servings
expiration date
3 days uncooked
ADDITIONAL PREP RECIPE
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ingredients
Ingredients for the Hazelnut cake
- 500 gr. hazelnut praline
- 16 eggs
- 500 gr. confectionary sugar
- 300 gr. butter
- 660 gr. almond flour
sourcing
PROCEDURE
PREP
- Coat 4oz aluminum containers with butter and cornstarch so the cake doesn’t stick. Set aside.
- Place the diced butter and the praline in a bowl mix close to heat until the butter is incorporated
- At the same time put eggs and confectionary sugar in the mixer and whip until the volume is tripled.
- Incorporate the eggs into the praline mix with a spatula
- Add almond flour and incorporate with a spatula
- Fill the molds to the top
Before Service
• Cook the Cake in the oven at 370ºF for 20 minutes. Set aside at room temperature.
CRITICAL CONTROL POINT
Cook only the cakes you need for service.
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