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Dixons Downtown Grill Hazelnut Gateau
1/2 lb. butter
2 C. powdered sugar
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 325°F. 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.
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