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Dixons Downtown Grill Hazelnut Gateau

1/2 lb. butter
2 C. powdered sugar
5 eggs
14 oz. shelled hazelnuts (roasted)
1 T. powdered sugar
1 t. potato starch
1 teaspoon baking powder
5 oz. apricot preserves
4 oz. shelled hazelnuts (roasted)
2 (9-inch) pie crusts in tins

In a small mixing bowl, cream together butter and 2 cups of powdered sugar.

Scrape the bowl and continue mixing while slowly adding the eggs until you have a thin batter. In a food processor, blend the hazelnuts and dry ingredients to a rough powder. Fold all the ingredients together.

Brush the inside of the pie crusts with some of the preserves. Pour in the hazelnut batter and bake at 325F. for 30 to 45 minutes. Cool for at least an hour.

Turn the cakes out onto a plate, crust side up. Spread the cakes with the remaining preserves and top with the 4 oz. chopped hazelnuts.

Makes 2.

    
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