2 glass wheat flour
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200 g butter
1/2 glass sugar
2 PCs egg
1 tbsp. sour cream
2 tbsp. honey
2 tbsp. zest grated lemon
1/2 tsp. baking powder for the dough for the dough
2 glass fat sour cream
1 glass nuts forest chopped
2 tbsp. powdered sugar
1 tbsp. vanilla sugar
Whisk the softened butter with the sugar in a lush lather, add eggs one by one, then the sour cream, honey, some zest, baking powder and mix. Stir in the sifted flour and quickly knead the dough.
Pour batter into lined with parchment paper form for cake and bake for 30-35 minutes in a preheated 180 °C oven. The finished cake cool and cut in half horizontally.
For the filling chilled cream lather with powdered sugar and vanilla sugar. 1/4 of the mass leave for clearance, 3/4 connect with the majority of roasted nuts.
The bottom cake cake grease cream-hazelnut mass, cover with top crust and lightly press. The top of the cake to fill in the remaining cream, usediv it from a pastry bag with serrated nozzle, sprinkle with zest, Boca sprinkle with remaining nuts.
Before serving, soak the cake in the refrigerator for 5-6 hours.
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