Hazelnut Gâteau Breton
Hazelnut Gâteau Breton might be just the side dish you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 403 calories, 6g of protein, and 22g of fat per serving. Only Head to the store and pick up unbleached all purpose flour, egg yolks, hazelnuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Position rack in center of oven and preheat to 325°F. Butter and flour 9-inch-diameter springform pan.
Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty.
Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons vanilla sugar in large bowl; whisk until well blended and slightly thicker, about 2 minutes (do not use electric mixer).
Whisk in hazelnut mixture. Gradually whisk in melted butter. Sift flour over batter; stir just until blended (batter will be thick; do not overmix or cake may be tough).
Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin).
Brush top generously with egg glaze. Using back of tines of fork, deeply mark crisscross pattern atop cake, marking 3 times across in 1 direction and 3 times in opposite direction.
Bake cake until deep golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
Cut cake into wedges and serve with whole strawberries or with warm strawberry jam.