Hazelnut Cake

For the hazelnut cake, beat eggs with sugar until foamy. Mix flour, hazelnuts, breadcrumbs, cocoa, vanilla sugar and lemon zest and stir into the eggs.

Pour the mixture into a cake tin. Put into the oven and bake at 175 degrees (do not move it around in the oven or it will collapse).

After baking, turn the cake out of the pan. Heat the whipped cream with the chocolate over steam. Whip until frothy, refrigerate.

Cut the cake in half and fill with the cream. Spread the remaining cream on the outside of the cake and sprinkle with the brittle.

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