Recipe - New England Culinary Institute
4 lb. Hazelnut flour. 2 ¾ qt. Egg whites. 4 lb. Sugar. Preparation . Thoroughly mix together 2 lbs sugar with hazelnut flour. Whip whites to stiff peaks, adding the 4lbs of sugar in 3 -installments. Fold in hazelnut mixture by hand. Spread very evenly on 3 sheet pans. Bake at 250°F for exactly 1 hour and 5 minutes. Hazelnut Cake. Grouping: Cakes ................
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