Hazelnut Cake

For the dough, separate the yolks and egg whites. Beat yolks with hot water until foamy, add powdered sugar and vanilla sugar.

Beat the egg whites until stiff and fold the flour sifted with baking powder and the grated hazelnuts lightly into the yolk mixture.

Pour the dough into the greased and floured cake pan and bake at 175 °C for about 40 minutes.

For the cream, boil the milk with hazelnut pudding powder to a pudding and let cool. Cream the butter with the powdered sugar and vanilla sugar, stir in the grated hazelnuts and the cooled pudding by the spoonful until the cream is very fluffy.

Cut the cooled cake once horizontally and fill with part of the cream, use the rest of the cream to coat and decorate the outside of the cake. Top with hazelnut kernels and chill in the refrigerator for 1-2 hours.

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