Summary

Ingredients

For the dough:

• 250 g butter, soft
• 5 egg (s), separated
• 250 grams sugar
• 125 g flour
• 1 point baking powder
• 1 cup milk
• 400 g hazelnuts, round

For the cast:

• 1 bar couverture, dark

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Instructions

1. Mix the butter with the sugar and the 5 egg yolks until frothy. Mix the flour with the baking powder and stir in. Add the milk and stir everything well. Then mix in the hazelnuts. Beat the 5 egg whites until stiff and fold into the mass. Grease a 28 cm diameter Rodon dish well and sprinkle with breadcrumbs (important, otherwise the cake will stick to the dish).
2. Bake at 200 ° (convection 180 °) for about 50 minutes. If necessary, cover with aluminum foil at the end so that it does not get too dark. The cake is ready when no more batter sticks to a stick that has been poked into it.
3. Let the cake cool for about 10 minutes before removing it from the mold.
4. Melt the couverture in a water bath and cover the completely cooled cake with it.
5. By the way: The cake also tastes delicious if you use unpeeled ground almonds instead of the hazelnuts.