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Yield:
8 Servings
Ingredients:
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BASE AND TOPPING ---------------- |
| 3 x |
Egg whites |
| 100 gm |
Sugar |
| 100 gm |
Hazelnuts, ground |
| 20 gm |
Cornflour |
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----------------- BUTTER CREAM ---------------- |
| 150 gm |
Unsalted butter |
| 120 gm |
Icing sugar |
| 50 gm |
Hazelnuts, roasted and coarsely ground |
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----------------- SPONGE ---------------- |
| 150 gm |
Butter |
| 150 gm |
Sugar |
| 3 x |
Eggs, separated |
| 100 gm |
Flour |
| 20 gm |
Cornflour |
Instructions:
Instructions: No Method
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