Bundt cake with hazelnuts, topping with spread

Preparation time: 20 minutes
Cooking time: 35-40 minutes

INGREDIENTS 

For a big cake

• 6 eggs
• 300g flour
• 200g hazelnut powder
• 50g whole or slivered hazelnuts
• 350g brown sugar
• 25 cl of milk
• 1 packet of baking powder
• 1 pinch of salt

For the topping:

• 200 g of L'Épicurien spread of your choice ( Mendiant Dark Chocolate , Chocolate Pear Williams , Salted Butter Caramel , etc.)

Specific material:

• An electric whisk or mixer
• 1 bundt cake or kougelhof tin, 22 cm in diameter

PREPARATION

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.