Composition / ingredients
Cooking method
1. Grind the hazelnuts in a coffee grinder, pour them into a bowl, add buckwheat flour, cinnamon and baking powder here.
2. Eggs are divided into whites and yolks, whisk the whites to stable strong peaks.
3. Put the softened butter in a separate bowl, pour sugar, beat with a mixer until fluffy. Then add the egg yolks, whisk for 5 minutes.
4. At this stage, we pour dry ingredients into the resulting lush mass, mix gently, and then introduce the whipped protein mass.
5. My nectarine, cut into halves, remove the bones. At the bottom of the mold, we lay out the halves of the fruit and pour out the dough.
6. We send the mold to the oven preheated to 180 degrees, bake for 35-40 minutes.
Carefully remove the pie, put it on a platter, cool it and serve it on the table.
It's delicious! Help yourself!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Hazelnuts - 670 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Nectarine - 48 kcal/100g
- Buckwheat flour - 353 kcal/100g
