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Lay Hong Berhad (107129-H)

No.2, Level 10-12, Wisma Lay Hong, 
Jalan Empayar Off Persiaran Sultan Ibrahim / KU1,
41150 Klang, Selangor, Malaysia.


Klang, Selangor, 41300
Malaysia

HAZELNUT DACQUISE

HAZELNUT DACQUISE

INGREDIENTS

  • 150 gram toasted whole hazelnut
  • 55 gram cornflour
  • 55 gram icing sugar
  • 300 gram liquide egg whites
  • 3 gram salt
  • 110 gram sugar

DIRECTION

1. Grind toasted hazelnut until fine. Mix in the sifted cornflour and icing sugar until well combined. Prepare a 9 x 9 inch pan and line with parchment paper.

2. In a separate bowl, whisk egg whites with salt until foamy. Add in sugar gradually and continue to whisk until whites are stiff, but not dry.

3. Fold in the almond mixture into the egg whites.

4. Spread mixture onto prepared pan. Bake in a preheated oven at 180˚C for 15-20 minutes until the sponge is golden brown. Cool the sponge and peel off baking sheet.