Lino Maltese (hazelnut cake)

A new dimension of cake preparation - a cake with hazelnut milk and pulp.

Preparation steps

For these cakes, it is necessary to prepare hazelnut milk earlier according to the recipe
Mix the egg yolk, water and sugar biscuit by adding oil, baking powder and egg whites. Separate in half and mix in one half of the cocoa. Pour on a paper-lined baking tray covering half of the baking tray or bake each half separately in small baking trays. Cut with molds "crust" for cakes.
Stir the flour into a little hazelnut milk and bring the rest of the milk to a boil. Boil the cream and leave to cool. In the chilled mix softened margarine whipped with powdered sugar and 1 vanilla sugar.
For the second cream, boil the sugar with quite a bit of water and chocolate, then add the previously well-drained hazelnut pulp. In two tablespoons of hazelnut milk mix 2 teaspoons of density, then add to the cream. Cook until sticky, then cool. Mix the whipped margarine into the cooled cream. For another cream, we can simply use white Lino lada. Tried and great!
Arrange dark “crusts” for cakes, coat them with light cream, cover with light “crusts” and smear on the outside with a knife or syringe. Garnish with hazelnuts. Combine a variety of exterior coatings / decorations. Good apetite!
And, here we are! We are full of the divine taste of hazelnuts!

Serving

Cool the cakes and serve.

Ingredients

Biscuit ingredients

25 daysflour
20 dayssugar
4eggs
2 tbspcocoa
1.5 dloils
1.5 dlwater
1baking powder

Ingredients for milk cream

5 dlhazelnut milk
5.5 tbspflour
20 daysmargarine
1vanilla sugar

Hazelnut cream

20 dayssugar
150 ghazelnut pulp
10 dayschocolate
2 tbspdensity
15 daysmargarine
1 tsprum
1vanilla sugar

Hazelnut cream - different :)

1hazelnut Linolada white

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