Try this delicious cake recipe:
Dough: Grease a small cake springform pan (20 cm ø) and dust with flour.Separate the eggs. Mix the egg yolks with the sugar until a creamy mixture is formed. Mix the juice of one lemon and the grated rind. Then gradually stir in the ground hazelnuts. Preheat the oven to 170 degrees (convection oven). Whip the egg whites until stiff and stir 1/3 of them into the hazelnut mixture, then carefully stir in the remaining egg whites. Pour the batter into the cake springform pan and bake for thirty to forty minutes. The cake batter should have dissolved a little bit from the edge of the pan. Then let the cake rest in the oven for about fifteen minutes. Then remove from the pan and cool on a wire rack.
Topping: whip the cream until it is almost stiff. Then add the powdered sugar and rum and whip the whipped cream until completely stiff. Spread the rum cream evenly on the surface and decorate with the finely chopped hazelnuts.
Tip: If the cake is for kids, just omit the rum. This nut cake is very moist. Without the decoration of whipped cream, it will keep in a sealed container for at least a week.
ulner_nut_cake. Jhtml
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