Hazelnut Cake

If using a square baking pan, size 30x17cm. For a round mold, use a size of 30cm.

Take the butter/margarine and eggs out of the refrigerator to soften to room temperature.

Roast the hazelnuts and finely grind them.

Cake Layers: Beat room temperature egg whites with a pinch of salt until stiff peaks form. Gradually add sugar while continuously mixing.

Gently fold in the hazelnuts and breadcrumbs/crushed biscuits using a spatula. Divide the mixture into two equal portions.

Pour the mixture onto a baking sheet lined with parchment paper and bake the first layer for about 30 minutes at 180°C or until golden brown. Remove the finished layer and let it cool, then repeat the process for the second layer.

Cream: Beat egg yolks with sugar over steam until well combined. Add chocolate and continue mixing until the chocolate melts.

Add Nutella and mix until well combined. Remove from heat and gradually add a few tablespoons of rum while stirring. This step is optional.

Beat the butter/margarine until creamy, then add a tablespoon of powdered sugar and mix well.

Allow the cream to cool completely. Once cooled, add the previously beaten butter/margarine and mix thoroughly.

Assembly: Cut the cake layers in half either widthwise or lengthwise.

Spread the cream between the layers and decorate as desired.