Hazelnut Pot Cake

A simple but delicious cake recipe:

(*) For a medium cake pan (quiche pan) Preheat the oven to 180 °C.

Brush a medium cake pan (quiche pan) with a little melted butter and dust with flour.

Mix butter and half of the sugar to a fluffy cream.

Add the egg yolks. Continue to stir until sugar is almost completely dissolved. Add curd, lemon zest, hazelnuts, flour and baking powder in order.

Whip egg whites and salt until stiff. Fold in remaining sugar, one tablespoon at a time, until glossy and firm. Mix 1/4 of the egg whites into the batter accurately with a whisk. Now fold in the remaining egg white mixture with a rubber spatula. Pour the batter into the prepared pan.

Meanwhile, bake the cake in the heated oven on the second rack from the bottom at 180 degrees for 50 to 60 minutes. After 50 minutes, test the cake. Remove the cake, loosen the edge with a kitchen knife and turn the cake out onto a cooling rack to cool.

Melt the chocolate icing according to the instructions on the bag. Frost the cake with it.

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