Torta di nocciole is an Italian hazelnut cake typical from Piedmont and for this reason it's also known as torta Langarola. Its secret lies in the main ingredient: hazelnuts are finely chopped, ground into flour and mixed with eggs and sugar, creating a soft and delicious dessert rich in flavor and with a fragrant aroma. It's a very easy and fast recipe to make which requires only 3 ingredients, perfect to serve for breakfast or as a snack sprinkled with a little powdered sugar and a cup of hot tea. Follow our recipe step by step to start the day to pamper yourself on a cold winter afternoon.
Separate the egg yolks from the whites. In a bowl, collect the egg yolks, pour the granulated sugar (1) and mix with an electric whisk until puffy and foamy.
Chop the hazelnuts in a kitchen mixer, add them to the mixture of egg yolks and granulated sugar (2) and mix well.
Beat the egg whites until stiff with the help of the electric whisk (3).
Incorporate the egg whites into the mixture, stirring gently with a spatula (4).
Grease and flour an 18 cm diameter mold. Pour the mixture inside (5), level and bake in a static oven at 180 degrees C for about 20 minutes.
After the cooking time will be elapsed, take the cake out of the oven and let it cool; then take it out of the mold and transfer it to a serving dish. Sprinkle with a little powdered sugar, decorate as desired with hazelnuts, whole and in grains, and serve (6).
Italian hazelnut cake can be stored under a glass bell jar or in a special airtight container for 3-4 days at room temperature.