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Hazelnut sponge cake « Pinch of Cumin
Pinch of Cumin

Hazelnut sponge cake

bizcocho de avellanas


250 gr all-purpose floor

2 teaspoon baking powder

1/2 teaspoon salt

75 gr chopped toasted hazelnuts

125 gr melted butter

150 gr white sugar

1 medium size egg

125 ml fresh milk

150 gr creamy whipped cheese

10 gr vanilla sugar


In a medium size bowl, mix flour, baking powder and baking soda.

In another bowl, whisk egg and add sugar, vanilla sugar, butter, milk and creamy whipped cheese. Stir it until smooth.

Pour the mixture of the second bowl into the first one and stir until you have a smooth batter. If it turns out that it is too thick, add a sprinkle of milk to continue stiring.

Pour the batter in a cake baking tin. Put the hazelnuts on top, once the batter is in the tin, and press them down a bit.

bizcocho de avellanas

Preheat oven to 200 ºC for 5-10 minutes. Bake it for 30 minutes (first 15 minutes to 200ºC and 15 last minutes to 180 ºC)

Let it settle for 15 minutes in the tin so that it retrieves room temperature and thicken.

To be considered

You can freeze it into small pieces and take it out from the freezer a few minutes before eating, by heating it in the oven (around 10 minutes) or microwave (around 30 seconds).

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2 Comments to "Hazelnut sponge cake"

  1. Sandra says:

    MMMMmmmm…tiene una pinta increíble!!
    Soy adicta a los bizcochos caseros acompañando el momento cafetín de media tarde que sienta de maravilla!
    La receta parece sencilla asi que me animaré a hacerlo y ya te contaré el resultado.
    Me sorprende que sólo lleve un huevo, es por el queso cremoso?

  2. Sara says:

    Anímate Sandra, es muy fácil de hacer.

    No me gusta abusar de los huevos en los postres, con uno queda muy bien y tiene buena textura.

    Ya me contarás tu experiencia.

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My culinary creations - © 2014-16, Sara Jiménez

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