Filter
Reset
Sort ByRelevance
LISATEACHER
Cappuccino cake with hazelnut
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the hazelnuts. Roast them golden brown in a dry frying pan and let them cool in a cup.
-
In a bowl, stir the espresso with the sugar into a thick syrup. Add the cream and beat everything into a firm cream.
-
Put the cake on a dish and brush generously and some woolly with cappuccino cream. Mix the cocoa and icing sugar through the hazelnuts and sprinkle over the cake just before serving. Garnish with Easter flips.
Blogs that might be interesting
-
20 minSnackminced beef, black olive, green olive, capers, shallot, garlic, mature cheese, bread-crumbs, oil, butter,olive meatballs with cheese -
20 minSnackchick-ins sweet chili, mango, low-fat quark, fresh fresh mint, cayenne pepper, Red onion, garlic, yogurt, cumin powder (djinten), fresh coriander,chick-ins with mango-mint dip and onion radish -
40 minSnackslice of butter puff pastry, egg yolk, vanilla cheese, peach, blueberry,plate pie with peach and blueberries -
10 minSnackcelery, cooked beet, spring / forest onion, capers, pickle, Red onion, sour cream,celeriac salsa with beetroot and spring onions
Nutrition
185Calories
Fat15% DV10g
Protein6% DV3g
Carbs7% DV20g
Loved it