Hazelnut Financier with Lemon Curd and Berries.

On dine chez NanouReviews(1)
Monika K.: "While it may appear the mint is merely for garnis…" Read More
13Ingredients
720Calories
60Minutes

Like a French version of the Italian Lady Fingers, this dainty treat pairs with any tea. Topped with a thin coast of lemon curd, the dense hazelnut cake marries together the tart berries. Stack the cakes on top of one another to create an eye-catching display or serve instead of a biscuit with high tea. Either way everyone will love these zesty bold summer treats.

Ingredients

  • 4 large egg whites
  • 250 grams butter
  • 160 grams powdered sugar
  • 90 grams hazelnut (powder)
  • 60 grams flour
  • chopped nuts
  • 2 lemons juice (organic, and zest)
  • 2 whole eggs
  • 3 egg yolks
  • 80 grams granulated sugar
  • 250 grams raspberries
  • 250 grams blueberries
  • fresh mint

Directions

  1. Preheat oven to 170 degrees Celsius.
  2. In a small saucepan, melt 180 grams of butter over low heat until it has a slight smell of hazelnut and the butter takes a little amberish colour.
  3. Filter through a small strainer, and reserve.
  4. In a small bowl, mix together the flour, the powdered sugar, and ground hazelnuts.
  5. Whisk the egg whites with a fork before adding them to the bowl.
  6. Then gradually add the melted butter, mix well.
  7. Pour half the mixture into a square pan (20 x 20 centimeters) covered with parchment paper.
  8. Add the chopped nuts and bake it for about 30 minutes for the financier to become lightly browned.
  9. Let it cool down before cutting, preferably using a bread knife.
  10. To make the lemon curd, pour 80 grams of granulated sugar, 2 whole eggs, 3 egg yolks, and the juice and zest of 2 lemons in a saucepan.
  11. Mix and bring to a boil over low heat, stirring constantly until it thickens.
  12. From the first boiling add 70 grams of diced butter all at once and mix quickly. Reserve.
  13. If you have any pieces of cooked egg whites you may pass your curd through a sieve to obtain a smooth result.
  14. Cut the financial in 3 x 10 centimeter rectangles.
  15. Top with a layer of lemon curd that isn't too thick.
  16. Carefully arrange the fruit, mint leaves, and hazelnut chips and sprinkle it with icing sugar.
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NutritionView more

720Calories
Sodium13%DV310mg
Fat77%DV50g
Protein24%DV12g
Carbs21%DV64g
Fiber24%DV6g

PER SERVING *

Calories720Calories from Fat450
% DAILY VALUE*
Total Fat50g77%
Saturated Fat23g115%
Trans Fat
Cholesterol265mg88%
Sodium310mg13%
Potassium350mg10%
Protein12g24%
Calories from Fat450
% DAILY VALUE*
Total Carbohydrate64g21%
Dietary Fiber6g24%
Sugars47g94%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Monika K. 10 Jul 2015
While it may appear the mint is merely for garnish, it lends to the overall taste of the financier. Take care when placing the toppings.