Hazelnut rum cake

A wonderful, fragrant biscuit that goes great with tea, and even better with coffee ... :)

Preparation steps

Bake the hazelnuts briefly in the oven, rub through a cloth to remove the shell. Grind them. I chopped them in a blender, but not to the end, but to leave the slightly larger parts to crunch in the cake ... :)
Whisk 3 egg whites in solid snow. Mix three egg yolks frothily with sugar, then add rum sugar and mix a little more.
Mix flour with baking powder, cocoa and hazelnuts, then add to the mixed egg yolks, mix briefly and add milk and oil. Finally, add the beaten egg whites, mix at the lowest speed until the mass is combined.
Pour the mixture into an oblong mold (for me for venison back) in which we put baking paper (or greased and floured) and bake at 180 degrees for about 35 minutes (or a little shorter my oven is weaker, I baked it for about 40 minutes) .
REMARK
I recommend making it with yogurt, it is tastier and juicier. Instead of rum sugar, rum or rum aroma can be added ...

Serving

Sprinkle the cake with powdered sugar or cover with chocolate glaze. Allow to cool and then cut, the aromas are felt much more strongly and the cake is tastier after it has cooled.

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Rosa Cooking