Novembrina the cake and hazelnut brown
Instructions
Cut in half the bread of Spain: two equal disks.
Spread the bottom disc with chestnut cream, stir and recompose the cake by covering it with the other half.
Resting on the surface of the sweet paper mask designed to please and drop to rain on it plenty of icing sugar; remove it gently to avoid damaging the pattern formed.
Filled with a few spoonful of cream of hazelnuts a croissant greaseproof paper and decorate the surface of the sweet, following the drawing made with icing sugar.
