Hazelnut Cake

Generously butter a pie dish (quiche dish). Put to cool briefly, then dust with flour. Preheat the oven to 180 degrees.

Beat the egg yolks, sugar and 2 tablespoons of hot water to a light, thick cream. Fold in the nuts and semolina.

Whip the egg whites until very creamy. Now add the powdered sugar by the spoonful and continue beating until you have a shiny, snow-white mixture. Fold half of the snow into the nut mixture with a whisk and the rest with a rubber spatula. Pour the batter into the prepared pan.

Bake the hazelnut cake in the oven heated to 180 degrees on the second lowest shelf for 10 minutes. Now reduce the temperature to 160 degrees and bake the cake for another 45-50 min.

Make the needle test: When piercing the cake with a toothpick, no dough should stick. Leave the cake in the pan for about 10 minutes. Next, loosen precisely along the edge and turn out onto a cooling rack. Cool completely.

Melt the chocolate icing according to the instructions on the bag. Coat the cake thickly with it. Decorate with hazelnut kernels

This simple cake is good to stock up on, as it will easily keep fresh for a week. Once cut, always cover the cut surface with aluminum foil to prevent the cake from drying out.

Good luck!

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