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Cappuccino cake with hazelnut
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Ingredients
Directions
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Finely chop the hazelnuts. Roast them golden brown in a dry frying pan and let them cool in a cup.
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In a bowl, stir the espresso with the sugar into a thick syrup. Add the cream and beat everything into a firm cream.
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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.
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Nutrition
185Calories
Fat15% DV10g
Protein6% DV3g
Carbs7% DV20g
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