Name: Recuit and Hazelnut Pastis
Yield: 4 servings
Ingredients: 130 g raw hazelnuts (for roasting on demand); 115 g softened butter; 4 large eggs; 1 sugar; 3 all-purpose flour; 130 g recuit cheese, mató, ricotta, mató, ..; 2 tablespoon lemon zest; 6 tablespoon apricot jam; 30 g chocolate coating 70%

Recuit and Hazelnut Pastis

The recuit and hazelnut cake has a light and creamy texture, with the crispy and toasted touch of freshly roasted hazelnuts and the smoothness of softened butter.

Ingredients

Servings:

Ingredients

130 graw hazelnuts (for roasting on demand)
115 gsoftened butter
4 large eggs
1 sugar
3 all-purpose flour
130 grecuit cheese, mató, ricotta, mató, ..
2 tablespoonlemon zest
6 tablespoonapricot jam
30 gchocolate coating 70%

Nutritional Information

Per Serving (Approx.)

Calories

1045 kcal

Protein

30 g

Fat

62 g

Carbohydrates

97 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Preheat the oven to 150 ºC and place the raw hazelnuts on a baking sheet. Roast them for about 20-25 minutes or until they are slightly golden but not burnt.
If the hazelnuts are already roasted, heat them in the oven for 5 minutes at 150 ºC to make it easier to release the oil.
Allow the hazelnuts to cool a bit at room temperature.
Spread a clean kitchen towel on the countertop, place the hazelnuts in the center, gather the corners of the towel to form a pouch, and rub the hazelnuts to remove their skins. Ensure that the towel is well-secured at the sides to prevent the hazelnuts from falling out.
Put the roasted hazelnuts in the food processor and blend them until you achieve a fine texture.
Preheat the oven to 190 ºC.
Separate the egg yolks from the whites and set them aside separately.
In a bowl, mix the room temperature butter with half a cup of sugar, and whisk until a creamy mixture is obtained.
Incorporate the yolks into the butter and sugar mixture, and continue beating until you achieve a light and fluffy paste.
Add the sifted flour and mix well.
In another bowl, mix the cottage cheese with the chopped hazelnuts and the grated lemon zest.
Once mixed, incorporate it into the bowl with the egg yolks and flour, and mix until smooth.
Beat the egg whites until stiff peaks form with two tablespoons of sugar.
Fold the beaten egg whites into the cheese bowl, stirring with gentle, encircling motions to maintain the volume.
Grease the mold evenly with butter.
Fill the mold with the batter and level the surface with a spatula.
Bake in the oven at 190 ºC for 30 minutes or until cooked through.
Let the cake cool in the mold without unmolding it.
When the cake is warm, spread apricot jam evenly over the top.
Finish by grating chocolate over the jam and let the cake cool to room temperature.
Remove from mold when the cake is at room temperature.

Recommendations & Tricks

Before starting, preheat the oven to 180°C so it reaches the right temperature by the time you finish preparing the batter.
To toast the hazelnuts, spread them on a baking sheet and roast for 10-12 minutes until golden and aromatic. Stir halfway through to ensure even toasting.
Make sure the butter is softened, meaning at room temperature and smooth, so it mixes easily with the other ingredients.
Use large eggs at room temperature to achieve better incorporation and volume in the cake mixture.
When measuring the sugar, ensure it's half a cup plus two level tablespoons to achieve the perfect balance of sweetness.
Sift the 3 1/2 tablespoons of cake flour to avoid lumps and achieve a smoother texture.
For the ricotta cheese, make sure it's well-drained to avoid excess moisture in the cake.
Adding 2 teaspoons of lemon zest will give a fresh and aromatic touch to your cake.
To apply the apricot jam, heat it slightly so it becomes more liquid and easier to spread over the cake once baked.