Piemont: Hazelnut Cake with Zabaglione

A great cake recipe for any occasion:

(*) For a cake pan (quiche pan) of 26 cm length, roast hazelnuts, cool.

Place all ingredients except egg whites in a large enough bowl and mix very well with a food processor or possibly a mixer.

Whip the egg whites until stiff and fold into the cream just until combined. Fill a cake form (quiche form) with it. Bake in a 160 °C oven for 40 minutes.

Whip the egg yolks and sugar in a bain-marie until creamy. Gradually add the red wine. Beat until you get an airy cream. Bring to the table with the cake.

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