Directions:
- Pre heat oven at 175 deg .
- Grease a 22 cm springform pan .
- Process the nuts until finely chopped .
- Beat the egg whites until peaks form .
- Beat the eggs yolks and sugar until creamy .
- Fold the yolks into nuts and add the baking pwd .
- Now , fold this into whites gently using a metal knife .
- Pour in the pan and bake for 30 mins or until the top of the cake is springy .
- Cool completely and turn on a wire rack .
- Cut the cake into 2 , horizontally .
- Spead the cream on top of one layer and place the second layer on top .
- Spread the reats of the cream on top and sides .
- Sprinkle the chopped nuts on side of the cake .
- Pipe the extra cream around the edge .
- Dust the top with the pwd and decorate with the hazelnut chocolates .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.71 Kcal (1598 kJ) | ||
| Calories from fat | 276.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.67g | 47% | |
|---|---|---|---|
| Cholesterol | 83.38mg | 28% | |
| Sodium | 46.34mg | 2% | |
| Potassium | 327.36mg | 7% | |
| Total Carbs | 20.49g | 7% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 11.29g | 23% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 323.95 Kcal (1356 kJ) | ||
| Calories from fat | 234.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.03g | 47% | |
|---|---|---|---|
| Cholesterol | 70.76mg | 28% | |
| Sodium | 39.32mg | 2% | |
| Potassium | 277.82mg | 7% | |
| Total Carbs | 17.39g | 7% | |
| Sugars | 10.68g | 50% | |
| Dietary Fiber | 2.93g | 14% | |
| Protein | 9.58g | 23% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 1.7mg | 11% | |
| Calcium | 79.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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