Grease a rectangular mold. Heat oven to 175 degrees. Beat the margarine with the sugar and vanilla until you get a frothy mixture. Add the eggs one after the other and then the hazelnuts. Sift the flour with the powdered yeast and gradually incorporate it into the dough. Finally, add the cognac.
Put the dough in and cook the cake 70 minutes in the bottom of the oven. Cool the cake on a wire rack. Sprinkle once cold with sifted powdered sugar.
In tall cakes it is advisable to test the stick as a precaution: towards the end of cooking time, insert a wooden stick into the center of the cake and remove it. If there's nothing left of the dough stuck to the chopstick, the cake is at its point.
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