Recuit and Hazelnut Pastis
The recuit and hazelnut cake has a light and creamy texture, with the crispy and toasted touch of freshly roasted hazelnuts and the smoothness of softened butter.
- Servings: 4
Source: The Catalan Table
Ingredients
- raw hazelnuts
- softened butter
- large eggs
- sugar
- all-purpose flour
- recuit cheese, mató, ricotta, mató,
- tablespoon lemon zest
- tablespoon apricot jam
- chocolate coating 70%