Hazelnut cake with Moscato d'Asti and zabaglione

May 24, 2011
Hazelnut cake


  • 6 eggs, 300 g sugar
  • 100 g butter
  • 1 spoon of flour
  • a little leaven
  • 300 g peeled and ground hazelnuts
  • a handful of minced hazelnuts

For the zabaglione

  • 1 egg yolk
  • half an egg shell full of Moscato
  • 1 spoon of sugar


The pie

Beat the egg albumens, then beat the yolks with 100 grams of sugar, the butter, the flour and the leaven.

In the meanwhile crush the hazelnuts in a mortar with 200 grams of sugar.

Then add these hazelnuts to the yolks, then add the albumens: mix with care.

Put it in a mould, with the bottom and sides covered with minced hazelnuts; cook it in the oven for 20-25 minutes (180°C).

Take the pie away from the mould when it’s cold. Garnish avery slice with the hot zabaglione.

How to prepare the zabaglione

Put the yolk, the wine and the sugar in a pot; put it on the fire, mixing it with care and energy. It is ready when it’s like a froth.