This month challenge in the Supertoinette forum was originally called a hazelnut tart. Indeed, there is a base, which is made of a plain cake batter and the topping is a mixture of ground hazelnuts and meringue. However, it looks and tastes more like a cake so I changed the name accordingly. What is sure however, is that it’s a pretty darn good cake, very soft and moist with a delicate hazelnut flavour. I served it with some light caramel but you could use a berry compote, a chocolate sauce or eat it as is.
4 egg yolks
150g plain flour
1/2 tsp baking powder
30g creme fraiche
4 egg whites
125g ground hazelnut (ground them yourself in Thermomix: 5sec/speed 8)
1 pinch ground cinnamon
- Preheat the oven at 170C.
- Make the cake base: melt the butter in the TM bowl 3 min/60C/speed 1.
- Add the sugar and program 1 min/speed 3.
- While the blades are running, drop the eggs yolks through the hole in the lid.
- Add the flour, baking powder and creme fraiche and mix another 15 sec/speed 6.
- Place in a cake tin, buttered and floured.
- Clean and dry the TM bowl and place the butterfly whisk.
- Beat the 4 egg whites 4 min/speed 3, measuring cup OFF and add the sugar through the whole in the lid when they start to foam.
- Add the ground hazelnut and ground cinnamon and mix gently using the spatula.
- Pour over the base, spreading evenly with a flat spatula.
- Bake for 30 to 35 minutes. Leave to cool before removing from the tin.