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soft cake with hazelnut coffee cake

A cake soft and enveloping. Bit into it and you can almost taste a cake and instead paradise .. I do not feel something crunchy and tasty: they are nuts! Now I do not know if the choice of nuts is resulted by chance or whether it is dictated by the fact that my little one is literally in love with a stuffed toy shaped like a squirrel and I unconsciously have gone to look for just this recipe. Recipe, among other things, that I was not very many years, perhaps more than 10. As time passes, but some tastes are always .. I had not forgotten me. Indeed at first bite resulted thousand emotions and a thousand memories. The only scent I warmed my heart! The initial idea was to stuff them with cream and a delicious strawberry jam .. then the strawberry jam is gone and I jumped on the berries (I always keep a supply in the freezer! you never know ..) but eventually the cream was gone and then .. away with some nice chocolate spoonful of Nutella! Needless to say you can do more with what you like, I have only done some small example, but it could also be delicious with white chocolate and hazelnut! In short, the choice is yours for a layer of sweet treats! But if you love classic leave completely natural, without any additions or toppings .. believe me it's delicious! The adjective "soft" then you should fully understand the softness and crispness of this cake! Therefore take great care in cutting the cake because it is extremely delicate, and then proceed slowly during the filling operation. But enough with the delay .. here's the recipe ...

Ingredients:
70 grams of finely chopped hazelnuts
50 grams of potato starch
150 grams of flour 3 eggs

150 gr soft butter 130 g

sugar 1 dl milk
1 packet of yeast



Preparation Preheat oven to 180 ° C. Separate the yolks from the whites and whisk them with a pinch of salt.
Cut the softened butter (not melted!) Into pieces. To facilitate this, if you do not have much time, you can cut it into pieces and place in microwave for about ten seconds at medium power. In a bowl mix the sugar with the butter until a soft foam. Stir so the starch, flour, milk, continuing to work vigorously. Add At this point one egg at a time, stirring constantly, then pulverized hazelnuts, baking powder and egg whites, taking care to turn gently in the latter phase. Grease and flour a cake pan with a diameter of about 24 cm, and pour the mixture and bake in the oven already heated to 180 ° C for 40 minutes or until the cake will be well puffed and golden. Remove from oven and allow to cool, the mold and arrange on a platter. Sprinkle with powdered sugar or icing sugar, or proceed with a colorful garnish to your liking (I have stuffed by dissolving 150 grams of dark chocolate + 3 tablespoons of Nutella and a few spoonfuls of milk + some hazelnut tritata grossolanamente).