Hazelnut cake always popular, especially during the Christmas season. The bottom of this delicious cake is easy to bake and very fluffy
Those who like it fruity can replace a layer of cream with cranberries.
2c of sugar
2c hazelnuts, ground
4/5c of potato flour
1 tsp baking powder
2.5c of cream
2 tsp vanilla sugar
Separate the eggs and beat the egg whites stiff.
Mix egg yolk and sugar very foamy. Add hazelnuts, potato flour and baking soda, and then add the whipped egg whites.
Place the dough in a baking dish (10 in) laid out with baking paper.
Bake in a preheated oven to 350 F for 45-50 minutes.
Whip cream with the vanilla sugar.
After cooling, cut the bottom twice and fill with the whipped cream, a little left for garnishing.
Tip: For the fruity variant, replace a cream layer with cranberries.