Recipes

Separate the egg yolks from the whites.

Beat the egg whites with a pinch of salt until soft peaks form and set aside.

Beat the egg yolks with sugar until creamy, add 10 tblspoons of cold water (one at a time).

With a woden spoon fold in the dry ingredients - flour and cornstarch sifted together with baking powder, and hazelnuts.

In the end add the egg whites and lemon juice, always mixing gently with a wooden spoon.

Bake in a greased and floured cake form for about 30-35 minutes in an oven preheated to 180°C. Do not open the oven during the first 25 minutes or the cake might "sink" in the middle. I always do the toothpick check. before taking the cake out of the oven.

Let the cake cool completely before decorating it with your favourite buttercream or other filling/frosting.