Preparation time: 20 minutes
Cooking time: 35-40 minutes
For a big cake
For the topping:
In a bowl, mix the flour with the baking powder, hazelnut powder, brown sugar, milk, whole hazelnuts or hazelnut slivers, and the egg yolks until you get a smooth paste.
Beat the egg whites until stiff with the pinch of salt. Gently fold them into the previous preparation using a spatula.
Pour the batter into the buttered mold.
Bake for 35 to 40 minutes in a preheated oven at 180°C.
Turn the cake out onto a wire rack and let it cool.
Cut the bottom of the cake (the widest part) to obtain a flat base and place it on a serving platter.
Heat the spread in a bain-marie or 10 seconds in the microwave and coat the cake.
Serve as a dessert or snack, accompanied by a cup of tea or hot chocolate.