Hazelnut cream cake recipe

To prepare the almond cake, mix finely ground almond flour, flour and 170 grams of granulated sugar in a large bowl.

Lightly whisk the white of an egg. Add the milk and whisk.

Add to the flour mixture and mix.

In a separate bowl, whisk the remaining egg whites and remaining powdered sugar until they are like foam.

Add little by little to the flour mixture and mix it with a wooden spoon.

Pour the mortar into two separate cake molds lined with greaseproof paper. (If you wish, you can choose the molds in different sizes and make a layered cake.)

Bake in a preheated 180 degree oven for 15 minutes.

For the hazelnut cream, put 100 grams of granulated sugar and 60 milliliters of water in a saucepan.

Boil it until it reaches the consistency of syrup.

Take it off the stove and let it cool.

Place the egg whites and remaining sugar in a large bowl.

Whisk it with a mixer until it is foamy.

Add the warm syrup gradually and mix.

Add the hazelnut paste and butter and continue mixing until the ingredients are well identified.

Cut the cake you cooled from the oven and cut it in half. Spread cream between them and place them on top of each other.

For the top, whisk the cream and whipped cream with a mixer and cover the cake.

Decorate and serve as you wish.