Gateau Creusois Recipes
GATEAU CREUSOIS
Provided by Elaine Sciolino
Categories quick, dessert
Time 30m
Yield One 8-inch cake (6 servings)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spray or oil an 8-inch cake pan, and dust with flour. In a medium bowl, sift together 1/4 cup flour, 1/2 cup confectioners' sugar and salt. Add ground hazelnuts and mix well.
- Using a mixer, whisk the egg whites just until they form stiff peaks; do not overbeat. Pour the sifted mixture evenly over the egg whites. Using a rubber spatula, gently fold together once or twice. Add the butter, and continue to fold just until blended. Scrape into the cake pan and smooth the surface.
- Bake until light golden and a tester inserted into the center of the cake comes out dry, 18 to 20 minutes. Remove from heat and cool for 10 minutes, then transfer cake from pan to a rack to finish cooling. To serve, sift confectioners' sugar over the top of the cooled cake, and cut into slices.
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- Using an electric beater, beat the egg whites and sugar together on a medium speed for one minute. The mixture will be thick and smooth, like a thick pancake batter.
- Fold in the hazelnuts and flour. Once evenly blended, fold in the butter. Transfer to the prepared tin.
- Bake for around 20 minutes or until the cake is just golden and has come away from the edge of the tin. Cool for a few minutes before turning out on to a cake rack to cool. It does not rise greatly, but is very moist.
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