Ingredients
4 separated eggs
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing
Method
- Preheat oven to 180 C.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.
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