Piedmont Hazelnut Cake with Rosemary, Ricotta and Honey Ice Cream

Try this delicious cake recipe:

Hazelnut cake Preheat the kitchen stove to 180 degrees.

Separate the six eggs. Beat 150 grams of butter with 75 grams of powdered sugar and a pinch of salt until soft, whip the egg whites with the granulated sugar until stiff and fold in, followed by the hazelnut semolina and the ricotta.

Finely chop the zest of the orange and lemon. Grate the cooking chocolate and chop the rosemary. Fold in the cooking chocolate, rosemary, orange lemon zest.

Whip the egg whites with the remaining sugar until semi-stiff and fold loosely into the cooking chocolate. Thinly brush a cake springform pan (28 cm) with the remaining butter and line with parchment paper.

Pour in the batter and spread the hazelnuts evenly on top. Then bake the cake on the middle rack for 30 minutes. Cool a little in the pan, then remove from the pan and sprinkle with the remaining powdered sugar.

Honey ice cream

Separate the six eggs. Bring milk and whipping cream to a boil, whip honey and egg yolks until creamy, strain and freeze in ice cream maker.

Tip: Whipping egg whites with sugar and a pinch of salt makes a creamy snow that does not collapse so quickly.

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