Bacio alle nocciole - È sempre mezzogiorno - 12/10/2023

https://www.raiplay.it/programmi/esem... - Today Sal is preparing a delicious yet simple dessert that anyone can easily replicate at home: a cake with gianduia and hazelnuts as its main ingredients. Sal prepares the hazelnut cake by whipping the egg whites with the sugar in a stand mixer. Meanwhile, in a small saucepan, he cooks the water with the remaining sugar, then adds it to the stand mixer. Beat everything together and let it cool. Add the egg yolks, mixed with vanilla and orange zest. After sifting the hazelnut powder and potato starch twice, the baking powder combines them with the mixture. When the batter is ready, he pours it into a half-sphere mold and bakes for 50 minutes. Meanwhile, prepare the icing by melting the gianduia chocolate, hazelnut paste, and chopped hazelnuts in a double boiler. Once the cake has cooled sufficiently in the refrigerator, Sal frosts it and serves. Ingredients for the hazelnut cake: 140 g egg whites 40 g sugar 40 ml water 115 g sugar 60 g egg yolks 200 g ground hazelnuts 15 ml vanilla liqueur 20 g potato starch 80 g butter 2 g baking powder ½ vanilla pod 5 g orange zest For the gianduja icing: 300 g gianduja chocolate 60 g hazelnut paste 60 g chopped hazelnuts Baking: 160°C (320°F) for 50 minutes