Ingredients

For the dough:

1 pack of baking powder

1 cup milk

230 g butter, softened

4 eggs, separated

180 g sugar

120 g flour

350 g ground hazelnuts

For the casting:

1 bar of couverture, dark

Preparation

1. First, mix the butter with the sugar and the 4 egg yolks until fluffy.

Mix the flour with the baking powder and stir in.

Then add the milk and mix well.

Then mix in the hazelnuts.

Beat the 4 egg whites until stiff and fold into the mixture.

Grease a rodon pan with a diameter of 28 cm and sprinkle it with breadcrumbs (important, otherwise the cake will easily stick to the pan).

2. Bake at 190° E/U for about 50 to 60 minutes. If necessary, cover it with aluminum foil at the end so that it does not get too dark.

The cake is ready when there is no more dough sticking to a shish kebab stick that has been inserted into it.

Let the cake cool for about 15 minutes before removing it from the pan.

3. Finally, melt the couverture in a bain-marie and coat the cake with it.

By the way: The cake also tastes delicious if you use unpeeled ground almonds instead of hazelnuts.