French Creusois cake
4 egg whites (at room temperature)
100 g of flour
100 g ground hazelnuts (toasted and unpeeled)
200 g sugar
125 g soft butter
1 sachet of vanilla sugar
Preheat the oven to 180°C.
Add all the dry ingredients – such as sugar, flour, hazelnuts powder and vanilla sugar. Stir everything. Then add the soft butter and work with your fingers until you get evenly greased crumbs. It is possible to use a food processor.
Beat the egg whites with a pinch of salt until stiff peeks. Gently stir into the above mixture with a wooden or silicone spatula.
Transfer the dough to a buttered cake pan (I used my ø26 cm loose-bottom cake tin). Smooth the surface and put in the oven. Bake between 25 and 30 minutes.
Let cool before unmolding and cutting.