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Vermouth Sponge Cake and Caramelized Hazelnuts
Vermouth Sponge Cake and Caramelized Hazelnuts
Vermouth Sponge Cake and Caramelized Hazelnuts

Vermouth Sponge Cake and Caramelized Hazelnuts

The vermouth sponge together with the caramelized hazelnuts sweet taste, makes a tasty option to enjoy with the whole family.

INGREDIENTS

SPONGE CAKE:

5 eggs

300g sugar

200ml Extra Virgin Olive Oil

170ml Vermouth

Lemon and orange zest

375G flour

16g yest

A pinch of salt

200ml cream

50g caramelized hazelnuts

50g chocolate chips

 

ICING:

50ml natural lemon juice

100g powdered sugar

ELABORATION

FOR THE SPONGE CAKE

1- Preheat the oven to 180ºC

2-We beat the eggs with the sugar for 5 minutes until they double their volume.

3- Add the oil slowly while beating for one more minute.

4- Add the vermouth and beat for one minute more.

5- Add the lemon and orange zest and mix properly.

6- Sift the flour with the yeast and salt and mix.

7- Add the cream and mix again. We also add the candied hazelnuts and the chocolate chips and mix one more time.

8- Bake for 55 minutes at 180º.

9- Let cool for 10 minutes and unmold.

ICING:

1- Mix the ingredients manually in a bowl. You can add more sugar if you want it thicker.

2- Add the glaze to the cake.

Products used

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