Grease the bottom of a detachable mould of 26 cm in diameter. Heat oven to 180 degrees. Whisk the egg yolks together with the sugar until frothy mixture. Beat the whites with the sugar and add them to the mix of egg yolks.
Sift over the flour with the starch and add below above together with 60 g of hazelnuts. Cook this cake dough 25-30 minutes to half-height.
At the end of 24 hours, divide the cake into two layers. Put one layer into the mold. Cover pan with aluminum foil ring.
Mount the 3/8 Cream together with sugar l. Melt the nougat bath, Let it cool, still fluid mix it together with 50 g of hazelnuts with cream, spread over cake layer and place the second layer on top.
Frosting the cake 5-10 hours in the freezer. Mount the 1/4 l of cream together with sugar and spread on the cake. Spread the rest of the hazelnuts on top and side surface.
With the rest of the cream form 16 rosettes on the cake and put on each 1 Hazelnut.
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