Ingredients
Tea cake
butter
150g
5.25oz
0.60cup
10tbsp
brown sugar
140g
4.90oz
0.56cup
9.38tbsp
eggs
2pc
milk
45g
1.52fl oz
hazelnut praline
80g
2.80oz
0.32cup
5.36tbsp
flour
180g
6.30oz
0.72cup
12tbsp
baking powder
1tsp
almond flour
35g
1.23oz
2.35tbsp
Glaze
milk chocolate
100g
3.50oz
0.40cup
6.70tbsp
hazelnuts
50g
1.75oz
3.35tbsp
Method
Tea cake
- Heat the milk with praline so that the praline dissolves in it, but the mixture is not hot.
- Whip the butter with sugar, then add the eggs, one at a time. Whip thoroughly after each egg.
- Add the milk with praline, and mix.
- Finally, add the flour with baking powder and almond flour, and mix until smooth.
- Bake the tea cake in the oven preheated to 338F (170C) for 45-55 minutes. Check the readiness with a skewer - it should come out of the cake completely dry.
- Cool the tea cake.
The glaze
- Roast the hazelnuts, and chop it with a knife.
- Melt the chocolate, and add the hazelnuts.
- Carefully spread the glaze over the cake.
