One of my favorite cakes because it is suitable for coeliacs, as there is no flour, and toothless grannies because is very soft ... is the Langa. For those not familiar is a typical dessert from Piedmont, and especially in the area of \u200b\u200bthe Langhe, is easy to do but its always good impression.
Ingredients:
350 g hazelnuts 200 grams of powder
sugar 3 eggs 100 g soft butter
a goccino
milk 1 / 2 tablespoon baking
Beat butter and sugar, add egg yolks, nuts and milk powder. Mix well and stir in egg whites and baking powder.
Place in a shallow roasting pan (do not rise much in baking) and bake at 180 degrees for about an hour.
You can try to do the toothpick test, however, know that the cake is very moist because of the hazelnuts.
E 'already so good, but if you really want to impress your guests, once the cake has cooled, you can spread a layer of Nutella on the surface and then cover with crushed hazelnuts. Mamma mia, I'm still salivating at the thought ...
kisses calories from cow ^_____^ sbavosa
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