Cake in the Western

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  • 250 grs. of hazelnuts
  • 250 g of dried figs
  • 1 orange
  • 50 g butter
  • 2 tablespoons of breadcrumbs
  • 8 clear
  • 200 g of sugar
  • powdered sugar
  • figs crystallized
  • 100 g roasted hazelnuts


Grate the hazelnuts and chop the figs. Beat the butter and stir in the walnuts, figs, the zest of the orange and lemon, and the bread crumbs. Beat the egg whites as well firm and join, spoon the spoon, sugar, beating until you get a meringue thick.

Join the, gradually and carefully, to the prepared earlier. Grease a square shape with 18 x 18 cm, and lie within the mass. Light-to-bake in hot oven (200 c) for 20 minutes.

Reduce to medium oven (180) and cook 10 minutes more, or a little more. Unmold the cake on a network and let it cool.

Sprinkle the surface with powdered sugar and garnish with figs crystallized cut flower.

Barre sides with jam and cover with chopped roasted hazelnuts roughly.

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