250 grams flour Molino Chiavazza
150 grams of butter
150 grams of sugar
1 pinch of salt
1 whole egg
1/2 pack of yeast
peel of 1 untreated lemon
1 jar of nocciolata RdA
Wrap the dough in plastic wrap and let rest in refrigerator for half an hour.
Greased and floured the cake pan and roll the pastry out after the rest time.
Prick the bottom with a fork and top evenly with cocoa & halzenuts cream by Rigoni di Asiago.
Place in a preheated oven at 356°F for about 30 minutes.
Add once again the nocciolata RdA and top with kiwi slices.