Hazelnut Cake (Basic Mass)

For the hazelnut cake, whisk egg yolks with 40 g sugar and 40 ml water until foamy. Beat the egg whites with the remaining sugar until stiff and fluffy.

Mix both together, add flour and oil, fold in hazelnuts and mix well. Bake in a buttered and floured cake pan in the preheated oven for about 50 minutes.

Increase the heat from 150 °C at the beginning to 170 °C after half the baking time. Continue to process the hazelnut cake as desired.

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