Here is a recipe that can be adapted to more and more intolerant of flour, this cake is very good, you'll often find in our autumn menu.
3 hg hazelnuts
3 eggs 150 gr. white sugar or cane
a tablespoon of cocoa to taste
Whip the yolks with the sugar and cocoa, the egg whites until firm, chopped well nuts.
United hazelnuts and sugar reds and whites last, gently.
Bake at 150 degrees for 45 minutes, one hour.
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