Beat egg yolks and warm water in a baking bowl until creamy. 60 g.
Add sugar, 1 pinch of salt, orange zest and juice.
Whip egg whites in another baking bowl until stiff. gradually beat in remaining sugar. Snow on the egg yolk mixture form.
Combine cornstarch, baking powder, flour and hazelnuts. Add to egg whites and fold in loosely. Grease the pudding mold, sprinkle with breadcrumbs and pour the dough into it. Place in a hot water bath. Cook the pudding on low heat for 60 minutes. When the pudding is ready, put it in the closed container and rinse with cold water.
Open the jar. Turn out pudding on a platter.
Serve:
Menu 4/174
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