Hazelnut Cake (Nussshaumtorte)

Preparation

1. Step 1

   Preheat oven to 350 degrees. Beat egg yolks and sugar until thick and sticky. Grind the nuts finely (but not too fine) and toast them lightly.

2. Step 2

   Beat the egg whites until stiff and mix with the bread crumbs. Fold in the sugar-egg yolk mixture and the nuts.

3. Step 3

   Butter and lightly flour a nine-inch spring-form pan. Pour batter into pan and bake for 30 minutes. The cake is done when a skewer inserted in the center comes out clean.

4. Step 4

   Meanwhile, make the coffee cream. Beat the butter until smooth and add the sugar. Beat until pale. Add the coffee and hazelnuts and mix thoroughly.

5. Step 5

   When the cake has cooled, cut it in half lengthwise and spread with the coffee cream.

6. Step 6

   Meanwhile, make the glaze. Sieve the powdered sugar into a saucepan and add the egg white and espresso. Warm slightly, stirring constantly, until you have a glaze.

7. Step 7

   Glaze the cake. Make the caramelized sugar by dissolving the granulated sugar in the water in a small saucepan over low heat. Bring the mixture to a boil and cook until it turns a rich golden brown. With a pair of metal tongs, dip each nut into the syrup and place it on a piece of wax paper. When the syrup hardens, decorate the cake with the nuts so that there is one hazelnut for each serving.