Chili Hazelnut Cake
- 4 medium eggs, separated
- 150 g caster sugar
- 1 tsp vanilla essence
- 75 g plain flour
- 25 g cornflour
- 1 tbsp baking powder
- 50 g ground hazelnuts
- 1 tsp chilli flakes
- 225 g red currant jelly
- 1 can peach halves, drained
- 100 g cream cheese
- None None red sugar, for decoration
- Preheat oven to 350u0b0F. Whisk the egg whites with 2 tbsp cold water while slowly adding 1/2 cup sugar and vanilla extract. Stir in the egg yolks one at a time, then fold in the flour, cornstarch and baking powder. Gently stir in the hazelnuts and chili flakes, then transfer to a lined 9 x 9 inch baking pan and bake for about 20 minutes. Remove and allow to cool on a wire rack.
- Remove from the pan and cut into 12 evenly sized strips. Heat the jelly in a pan until liquid and spread over the cakes.
- Puree the peaches with 1/4 cup sugar. Mix with the cream cheese and refrigerate for 15 minutes, then transfer to a piping bag and decorate the cakes. Sprinkle with red sugar and serve.
eggs, caster sugar, vanilla, flour, cornflour, baking powder, ground hazelnuts, chilli flakes, red currant, peach halves, cream cheese, red sugar
Taken from recipes-plus.com/api/v2.0/recipes/17326 (may not work)