Hazelnut Cream Cake and Carolina Reaper

Hazelnut Cream Cake and Carolina Reaper
This recipe is made by measuring the ingredients with a glass, in order to respect the proportions.
The listed ingredients are enough for a pan from 20/22 cm diameter.
Ingredients:


3 glasses of 00 Organic flour
1 glass and a half of sugar
1 glass of milk
Half a glass of organic extra virgin olive oil
3 eggs
1 packet of yeast
110 g Hazelnut and cocoa cream at the Carolina Reaper Peperita
Combine the eggs and the sugar, mix for 5 minutes with the help of the electric whisk, continuing to mix, add the oil first, then the milk thinly.
Once the whole is well mixed, add the flour and the sifted baking powder, finally the hazelnut and carolina cream gradually reaper.
Pour the compote into the pan and cook in a ventilated oven at 180 degrees preheated for 40 minutes.
Allow the cake to cool.
The taste will be slightly spicy and very chocolatey!
At your convenience, add more hazelnut cream on top of the cake to give even more spicy and sweet flavor at the same time!

Dessert

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Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy

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Azienda agricola Rita Salvadori
Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy
Partita IVA 01417300496
Cod. Fisc. SLV RTI 65H58 C415C
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