Ingredients
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Dough
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150 g Buttersoft
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100 g Sugar
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pinch of Salt
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150 g Flour
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125 g ground hazelnuts
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Filling
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125 g ground hazelnuts
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80 g Sugar
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1 bag vanilla sugar
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150 ml Cream
Directions
Made with a dough composed mainly of hazelnuts and cream, le gâteau Payernois is a specialty of the City of Reine Berthe. A crunchy cake, the Payernois is semi-dry and is a recipe that has been passed down from generation to generation. It is a specialty of the city of Payerne, where it is revered.
Preparation:
- For the dough, put the butter in a large bowl and whisk in the sugar and salt. Incorporate the flour and hazelnuts with a spatula, cover, and leave in the fridge for approx. 30 min.
- Mix the hazelnuts and all the ingredients, up to and including the cream, to obtain a moist mixture.
- Using the circle of the mold (inside diameter), draw a circle on two sheets of baking paper, then turn the sheets over. Divide the dough in half, roll out each half onto one of the sheets of baking paper. Place the pastry on the bottom of the mold. Distribute the filling, leaving an edge of approx. 3 cm. Moisten the edge, place the second pastry section on top, and remove the paper. Press with a fork all along the edge.
- Cook for approx. 45 min in the lower half of an oven preheated to 180° C. Remove, let cool a little, remove the ring, slide the cake on a wire rack, leave to cool, powder with icing sugar.
