Mix the butter, sugar, flour, cornstarch and baking powder together. Separate the egg yolks from the egg white and stir the 7 egg yolks into the dough. Finally add the water. Mix everything well and place in a round cake tin. Grease these with butter beforehand and sprinkle with breadcrumbs or flour.
In a new mixing bowl, beat the 7 egg whites until stiff. Sieve the powdered sugar and carefully fold it into the egg whites. Then fold in the ground hazelnuts. Pour this mixture onto the light dough in the cake tin and smooth it out.
Bake the cake for about 50 minutes in the oven preheated to 140 ° on the middle rack. Test whether it is already done. After 65 minutes at the latest, place the cake on a wire rack and let it cool down. Then carefully remove from the mold and pour the couverture over it. Possibly decorate.
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