The Giffonese cake looks like a tart rich in the taste of local hazelnuts. Here is the recipe.
Giffoni, in the province of Salerno, it is here that prepares the tasty Giffonese cake which sees the undisputed protagonists as the protagonists fragrant hazelnuts. In our appointment with the kitchen section we want to introduce you to the prescription.
Not everyone knows that not only in the Langhe of northern Italy are produced the best hazelnuts of the beautiful country. Speaking of local products, we can not fail to refer, in fact, to the hazelnuts from Giffoni. Small village in the Campania countryside, located in Giffoni province of Salerno and it is precisely in the Salerno area that a tasty cake is prepared that sees the fragrant hazelnuts as undisputed protagonists.
Tasty and aromatic, the Giffonese cake is like a tart enriched by the unmistakable consistency of hazelnuts andaromaticity of grated orange peel.
Ingredients
For the shortcrust pastry with hazelnuts from Giffoni:
- 400 gr flour 00
- 240 gr soft butter
- 160 gr granulated sugar
- 100 gr finely chopped and finely chopped hazelnuts of Giffoni
- 1 whole egg plus an albumen
- a pinch of baking powder
- a pinch of salt
- a hint of vanilla flavor
For the stuffing:
- 150 gr soft butter
- 150 gr powdered sugar
- 3 eggs
- 150 gr hazelnuts of toasted and chopped Giffoni more a bit for the final decoration
- a pinch of salt
- the unpeeled half orange rind
- 300 gr approximately of chocolate cream and hazelnuts
We prepare the pastry
With electric whips, work the butter with the sugar until obtain a light and soft cream, add the hazelnuts reduced to very fine powder and then add the egg and the egg white slightly beaten. Work the mixture with a wooden spoon adding salt, vanilla flavoring, baking powder and flour little by little. Work, then, the dough with your hands finally forming a ball to rest in the refrigerator for a few hours.
We prepare the riepieno with hazelnuts
Prepare the filling with hazelnuts whipping the butter with the icing sugar and adding salt and citrus rind. After the finely chopped hazelnuts it will be time to add the eggs to the mixture. In a cake pan, therefore, roll out the short pastry not so subtly. Stuff first with the prepared hazelnut mixture and then garnish with the hazelnut and chocolate cream. Bake at 170 ° for about 35 minutes after which the cake will have to cool down to be able to last, eventually sprinkle with toasted and chopped hazelnuts to garnish.
