A cake recipe for all foodies:
Cream butter and powdered sugar. Stir in vanilla pulp and lemon zest and gradually fold in the egg yolks. When the mixture is nice and creamy, fold in the curd cheese in batches. Fold in the roasted nuts on top. Whip the egg whites with a pinch of salt to egg whites, folding in the sugar. Stir one third of the egg whites into the hazelnut mixture, then fold in the rest.
Grease a cake springform pan with 26 cm ø and sprinkle with ground nuts. Pour in the amount and bake the cake in the oven heated to 200 degrees (upper-lower heat) for 50 min.Reduce the heat to 175 degrees when you have put the cake in the oven.
After baking, turn out onto a floured kitchen towel, so the surface remains beautiful.
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