Ingredients
- 2 eggs
- 150 g sugar
- 200 ml cream
- 150 g flour
- 2 ts baking powder
- 50 g ground hazelnuts
- 30 g chopped pistachios
- 1 ts cinnamon powder
- 50 g diced chocolate
Preparation
1. Beat the eggs and sugar until fluffy and stir in the cream. Mix the rest of the ingredients together and fold into the batter.
2. Cut out a circle of baking paper with the help of a 24 cm lid.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, put the pot in the inverted lid, line the pot with baking paper and spread the batter over top.
4. Place the Navigenio overhead first and bake using only residual heat, for approx. 10 minutes. Then switch to the low level and bake until done, approx. 15 minutes.
5. Briefly let the cake cool, use a knife to separate it from the edge. Place a plate with baking paper on the pot, turn the cake out onto this plate, use a second plate to turn the cake over. Let the cake cool completely.
Tip
- Before serving, garnish with chocolate icing and fresh fruit, for example.
This recipe has been tested and approved by AMC.
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