A great cake recipe for any occasion:
100g sugar 1 small small tablespoon corn powder (or cornstarch called isstaerke, each according to area) Yield: sponge cake.
150g butter butter r
Grease and flour the baking sheet, draw two circles of 22 cm. Beat the egg whites, add half of the sugar, continue beating until the mixture is glossy, add the rest of the sugar (stir only briefly, do not beat more), add the corn powder mixed with the ground hazelnuts with a rubber scraper. Spread this amount evenly (it is best to spiralize with a piping bag and smooth it out). Meanwhile, bake in the heated oven at 190 degrees for 10 minutes. Remove immediately from the baking sheet (this is the difficult operation !) and cool on wire racks. For the sponge cake, beat the yolks with sugar ( as usual, until the quantity becomes whitish), add in portions and alternately flour, corn powder, hazelnuts and stiffly beaten egg whites.
Meanwhile, bake in the cake springform pan for 30 to 40 min at 180 °C and cool on wire rack.
For the buttercream, toast and grind the whole hazelnuts. Very important ! Makes work, but worth it. (Roast until the skins come off and the hazelnuts turn brown, then grate in a dishpan to remove all the skins: so the stove must be nice and hot).
Beat butter with sugar (as usual, until you can hardly notice the sugar grains), add ground hazelnuts.
Spread half of this amount on the one
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