- 300 grams (10.5 ounces) ground hazelnuts
- 8 eggs
- 250 grams (8.8 ounces) sugar
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- whipping cream
- powdered sugar
For making the cake not stick to the tin
- butter (also adds a nice caramel hint)
- 75 grams (2.5 ounces) grated rusk, also called zwieback (unnecessary with teflon coated tins)
- Preheat oven to 160°C (320°F).
- Separate the egg whites from the yolks.
- Mix the yolks with the sugar until they are foamy.
- Incorporate the hazelnuts, the starch and the baking powder into the yolk and sugar mix.
- Thoroughly clean your mixer and beat the egg whites in a clean bowl (easier with a spoon of sugar or two) until they are very firm.
- Carefully fold the stiff egg whites into the dough. The mixture should be homogenous, but you don’t want to destroy the fluffiness of the egg whites.
- Grease an oblong baking tin with butter. If it isn’t teflon coated, put the grated rusk on the buttered tin walls.
- Put the dough in the tin and bake it at 160°C (320°F) for approximately 1 hour on the middle shelf.
- Stick a toothpick into the cake and pull it out. If no dough is on the stick, the cake is done.
- Take the tin out of the oven and let it cool down.
- Turn everything over and carefully remove the tin.
- Add powdered sugar and serve the cake on a nice plate with whipped cream.
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