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This time, Chantal treats us with the famous Creusois! Inspired by a secret recipe from the Creuse monks, this hazelnut cake is the pride of the region. Put on your apron and taste the ancestral know-how for a gourmet journey in the heart of Limousin!
To your aprons!
01
Preparing the dough
- Melt the butter and let it cool.
- Beat the egg whites until stiff.
- Add the sugar to the egg whites in three batches, while continuing to beat.
- In another bowl, mix the flour and hazelnut powder.
02
Adding hazelnuts
- Add the melted butter to the flour-hazelnut mixture, then add 2 tablespoons of egg whites to loosen the dough.
- Using a spatula, gently add the remaining egg whites, lifting the dough to keep it light.
- Pour the batter into a buttered cake tin.
03
The cooking
- Bake at 170°C (thermostat 5-6) during about 20 minutes.
- Monitor the cooking by pricking the cake with a cake tester or the tip of a knife: it should come out perfectly dry to indicate that the cake is cooked.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most creations on social media with the #destinationlimoges. So, who will make the most beautiful Creusois?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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