WHOLE CAKE WITH HAZELNUTS AND MIXED BERRIES

  • TORTA INTEGRALE ALLE NOCCIOLE E FRUTTI DI BOSCO

INGREDIENTI

3 medium eggs
130 g of grains of sugar
100 g di burro morbido
100 ml of fresh cream
200 g of stoneground common wheat whole flour Molino Rossetto
50 g of toasted nuts 
8 g of  mother yeast for cakes Molino Rossetto
seeds of ½ vanilla berry
a pince of salt
red fruit jam
Blackberries

PREPARAZIONE

Divide yolks and albumens and stiffen albumens with some lemon. Stiffen yolks with some vanilla, salt and sugar until you obtain a light compound. Add soft butter and mix well. Add liquid cream. Mix flours with the yeast without kneading too much and add nuts. Add albumens. Divide the compound and distribute it with a sac à poche in two pans covered by some oven paper and with some butter and flour. Cook in the oven at 180çC for 25 minutes or 40-45 minutes if you use only one pan. Remove from the oven and let it cool. Stuff with some red fruit and decorate with blackberries and when the cake is cold put some gelatine on the surface. Put some powder sugar.