Hazelnut fluffy cake: Light, soft, fluffy and with a wonderful fine texture!

published on 5 December, 2020 at 13:05

INGREDIENTS

400 g (3 ¼ cup) flour;

200 ml (⅔ cup+2 tbsp) milk;

120 ml (½ cup) clarified butter, melted;

300 g (1 ½ cup) sugar;

5 eggs;

2 tsp baking powder;

Hazelnut cream for decoration.

METHOD

Using a hand mixer beat 5 eggs with sugar until pale and fluffy. Add melted butter and milk, then mix again.
In a separate bowl combine flour with baking powder. Pour liquids into it and mix until a smooth batter forms.
Pour the batter into a parchment-covered baking sheet and bake at 180C/350F for 35 minutes.
Let the cake cool down, cut off the edges and crumble them up.
Decorate the cake using hazelnut cream and cake crumbs.

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