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Two-Layer Hazelnut Cakes
Whisked egg whites give the first layer its lightness, while a second, richer layer made from the yolks and more hazelnut goes straight on top before baking. A thin lemon glaze poured on before the oven sets into a pale, crackled top once the cakes are done.
- Total time
- 52 min
- Prep
- 20 min
- Cook
- 32 min
Ingredients
Method
Heat the oven to 160 °C (320 °F).
Melt 120 g of the butter, cut into pieces, for about 50 seconds at 600 W in the Tupperware MicroCook Pitcher.
Whisk the egg whites with the sugar in the Tupperware Speedy Chef until light and foamy.
Sprinkle in 75 g of ground hazelnuts mixed with the flour. Pour in the melted butter and fold in gently.
Spread this mixture into the cavities of the Tupperware Silicone Muffin Mould, set on the oven's cold rack.
Melt the remaining butter, cut into pieces, for about 40 seconds at 600 W in the pitcher. Stir in the egg yolks, the rest of the hazelnuts and the brown sugar.
Spoon this second mixture into the centre of each cavity, over the first layer.
Mix the icing sugar with the lemon juice for the glaze and drizzle it over the batter.
Bake for about 30 minutes in the preheated oven. Let cool before unmoulding.
