Description
Cupcake for lovers of nuts. Hazelnut meringue, at the expense of nuts and cocoa is transformed when baked in a biscuit. Two different flavors of dark and light layers with a hint of dried cherries-a great contrast that I want to give a wonderful cook Larisochka Kleine Hase.
Ingredients
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Brown sugar
300 g
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Chicken egg
6 piece
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Flour
70 g
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Hazelnuts
300 g
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Cinnamon
0.5 tsp
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Vanilla
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Butter
120 g
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Cocoa powder
35 g
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Powdered sugar
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Bread crumbs
-
Cherry
100 g
Cooking
The amount of ingredients is for 2 cakes so you can start half-norm for 1 cupcake. In a bowl put the egg yolks, add brown sugar TM"Mistral"
Add the softened butter-beat until fluffy
Nuts grind in a blender to very fine condition. Mix in separate bowl the flour,100g of nuts, cinnamon, vanilla
The resulting mixture pour in oil mixture and stir gently until smooth
Whip whites to a foam, and then, continuing to whisk, gradually add brown sugar TM"Mistral"
And beat until peaks
The remaining nuts mixed with cocoa
And gently stir with a spoon with beaten egg whites
In the form (I 30Х12 each), greased with butter and sprinkled with breadcrumbs, put the dough to the sides
Spread sun-dried cherries
Sprinkle meringue with the spatula. Bake in a preheated oven at 180 degrees for 35 minutes until dry matches (guided by his oven)
Finished cakes cool, remove from the forms, sprinkle with powdered sugar and cut into pieces.
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