Hazelnut pie

Hazelnut pie

Ingredients

• - 550 ml cream 35% or more
• - 240 gr flour
• - 7 eggs
• - 300 gr hazelnuts
• - 300 gr brown sugar
• - 100 gr white sugar
• - 160 gr butter
• - 50 gr caramel liqueur
• - 100 ml strong coffee
• - 10 gr baking powder

Directions

1. 2 eggs beaten with 150 g brown sugar
2. Whip the butter with the rest of the brown sugar
3. Whip 250 ml cream until stiff
4. Gently mix eggs + butter + cream, gradually add flour and baking powder, mix the dough until smooth
5. Nuts (about 200 gr) chop. I ground some in a blender to a powder, chopped some. Add nuts to the dough and stir
6. Cover a detachable form with a diameter of 27 cm with parchment, put the dough into the form and bake for 30-50 minutes (depending on the oven) at a temperature of 180 degrees. Willingness to check with a toothpick
7. While the cake is cooking, make the filling: whip the remaining cream until foamy
8. Beat 5 egg yolks with sugar until stiff
9. Pour strong coffee and cream into the ladle, mix, bring to a boil, stirring often. When the mixture boils, reduce the heat to low, pour in the egg mixture and cook until thickened, stirring constantly. Remove from heat, add liqueur, cool
10. Partially cut the remaining nuts in half, pour over the cake with filling (I had a lot of filling volume), sprinkle with the remaining nuts.