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Hazelnut Cake with Zabajone Cream

TORTA DI NOCCIOLE

€9.20
Tax included

On the sweet Langhe hills, as you get higher, vineyards give way to PGI Piedmont hazelnuts, traditionally known as Tonda Gentile from the Langhe area.

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On the sweet Langhe hills, as you get higher, vineyards give way to PGI Piedmont hazelnuts, traditionally known as Tonda Gentile from the Langhe area, which are one of the best in the world for their flavour and organoleptic qualities. Hazelnuts are the main ingredient of this cake, together with eggs, butter, and sugar. Hazelnut cake is typically made in autumn and winter and it's crumbly, dry, and at its best when served with zabajone cream and a glass of Moscato d'Asti wine. The recipe for zabajone dates back to the 16th century, when – according to legend – the Spanish monk Fra Pasquale de Baylon, who belonged to a Franciscan monastery near Turin, was the first to suggest local women to prepare this sweet cream made with sugar, eggs, and Marsala wine as a remedy to give stamina to their lazy husbands. In 1722, in his honour, the sweet, miraculous cream, with energising and aphrodisiac properties, was called Crema di San Baylon (i.e. ‘San Baylon's cream’), then shortened to Sanbayon, which later became zabajone.

TORTA DI NOCCIOLE

Data sheet

HAZELNUT CAKE
CONTENTS
Nutritional Value (average value for 100 g) Energy:
2053 kJ / 489 kcal
Fats:
32 g
- Saturated fatty acids content:
11 g
Carbohydrates:
45 g
- Sugar content:
24 g
Proteins:
8,5 g
Salt:
0,16 g
Ingredients:
sugar, eggs, butter, wheat flour, potato starch, glucose and fructose syrup, leavening agent (E450i, E500ii), flavouring, preservative: potassium sorbate, salt
May contain:
other nuts
ZABAJONE CREAM
CONTENTS
Nutritional Value (average value for 100 g) Energy:
601 kJ / 143 kcal
Fats:
4,5 g
- Saturated fatty acids content:
2,3 g
Carbohydrates:
23 g
- Sugar content:
22 g
Proteins:
1,8 g
Salt:
0,08 g
Ingredients:
71% must of Muscat grapes (contains sulphites), sugar, yolk
Cream
cream, stabiliser: carrageenan, xanthan gum, thickener: guar gum flour, Bourbon vanilla
0.01% zabajone flavouring:
flavouring, inverted sugar, sweetener: glycerol
May contain:
nuts, fish, celery

BECOME A CHEF

Open the cake's packaging, remove the transparent wrapping and the cardboard tray, lay it on a steel tray (30 cm in diameter), then heat the cake gently in the oven for 10 minutes (fan-assisted oven, 80 °C). Cut the cake to your liking, either in slices or in pieces, and serve it with zabajone cream. The cream can be served at room temperature directly from the jar, or slightly warmed up. In the latter case, pour the jar's contents into a small pot (10 cm in height, 20 cm in diameter), and put this into a pan (10 cm in height, 30 cm in diameter) filled with 1 L of water; let the water boil and heat the cream in a bain marie for 1-2 minutes.

WHAT YOU NEED

EQUIPMENT: a cutting board, a serrated knife, a fan-assisted oven, a steel tray (30 cm in diameter), a pan (10 cm in height, 30 cm in diameter), a small pot (10 cm in height, 20 cm in diameter), a spoon.

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