English 
Italian 
Soft blueberry and hazelnut cake
Difficulty: Medium / High
Ingredients and preparation (For 8-10 people)
For the hazelnut biscuit
150 gr of icing sugar
60 gr of ground hazelnuts in flour
50 gr of rice flour
2r g of baking soda
170 gr of egg whites
90 gr of butter
1 / 3 of a jar of blueberries in syrup by Il Baggiolo
20 gr of coarsely chopped hazelnuts
the zest of half an organic lemon
a pinch of vanilla sugar
a pinch of salt
In a bowl, mix the icing sugar, hazelnut and rice flour, baking powder, salt, lemon zest and vanilla sugar. Combine the egg whites.
Melt the butter over low heat and cook until it takes on an amber colour (noisette butter). Allow it to cool, pass it through a colander and add it to the dough.
Line a 24 cm diameter cake pan with parchment paper. Fill it with the mixture and sprinkle it with the blueberries in syrup, drained of their liquid, and the chopped hazelnuts.
Bake at 180°C for about 35 minutes and allow the biscuit to cool before turning it out onto a plate.
For the mascarpone Chantilly
100 gr of fresh cream
60 gr of mascarpone
20 gr of granulated sugar
zest of half a lemon
For the mascarpone and blueberry Chantilly
100 gr of fresh cream
60 gr of mascarpone
25 gr of blueberry juice in syrup (take it from the jar of Blueberries in syrup by Il Baggiolo)
20 gr of granulated sugar
In two bowls, combine the very cold ingredients and whip them with an electric whisk until they reach the consistency of a mousse.
Prepare two pastry bags with smooth spouts (10 or 12 mm diameter) and fill them with the two doughs.
To fill and decorate
2/3 of a jar of “Il Baggiolo” blueberries in syrup, some hazelnuts.
When the biscuit is very cold, cover it with the remaining blueberries (leave some to decorate) and with alternating tufts of the two chantilly. Garnish with some blueberries and some chopped hazelnuts. Keep refrigerated until ready to serve.