Almond and hazelnut galette

Almond and hazelnut galette

By
From
Encyclopedia of Food and Cookery
Serves
8

A galette is a flat cake traditionally made with flaky pastry or yeast dough. It is the symbolic cake eaten on Twelfth Night in France. A more elaborate version can consist of meringue, fruit and nuts.

Ingredients

Quantity Ingredient
4 egg whites
1 1/2 tablespoons plain flour
45g ground hazelnuts
75g ground almonds
115g caster sugar
45g butter, melted
375ml cream
1/2 teaspoon natural vanilla extract
315g fresh or tinned peaches, sliced
icing sugar, sifted

Method

  1. Cut out 3 rounds of baking paper 20 cm in diameter. Spray with non-stick cooking spray, and place on baking trays.
  2. Whisk egg whites until very stiff peaks form. Sift flour, nuts and sugar into egg whites, add melted butter and fold together gently using a metal spoon. Divide the mixture into 3 and spread out on each baking-paper round.
  3. Bake in a preheated moderate oven (180°C) for 25–30 minutes or until pale gold. Place on wire racks to cool and remove paper bases when cold.
  4. Whip cream and flavour with vanilla. Place one meringue round on a serving platter, spoon one-third of the cream over and arrange sliced peaches on cream. Cover with second meringue round.
  5. Repeat layering with cream and peaches and place last meringue round on top. Dust with icing sugar and decorate with remaining one-third whipped cream.
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