Cake "Kutuzov" with hazelnuts

3 eggs
1 tbsp. sugar
2 tbsp. flour
100g plums. butter (room temperature)
100g peeled roasted hazelnut
0, 5 tsp baking powder
1 tbsp liquid honey
2 g of vanillin
250 g fat sour cream
100g plums. butter (room temperature)
0, 5, Art. sugar
2 tsp vanilla sugar
100g peeled roasted hazelnut

For the dough blender grind hazelnuts in a large crumb. It is advisable to have large and small pieces. Whisk the eggs with the sugar and vanilla in a magnificent white foam. Continuing to whisk, add the honey and butter. Next, sift the dough flour with baking powder, stir and add the nuts.
Lay out half of the dough in a greased with butter form, send it in the oven and bake 15 minutes at 200 degrees, then reduce temperature to 180 degrees and bake until tender (about 15 minutes). The second cake bake in the same way. To prepare the cream whip the chilled cream, gradually adding the sugar and vanilla sugar. Add the butter, and whisk again Laced chopped nuts with a knife.
Put the cake on the bottom 2 \ 3 cream, flatten, cover the second Korzh and lubricates the remaining cream. Grate the chocolate or chocolate chips do using peelers and sprinkle it on top of the cake. Send cake to soak in the refrigerator for at least 8 hours.


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