-
1
Preheat oven to 350 degrees.
-
2
Beat egg yolks and sugar until thick and sticky.
-
3
Grind the nuts finely (but not too fine) and toast them lightly.
-
4
Beat the egg whites until stiff and mix with the bread crumbs.
-
5
Fold in the sugar-egg yolk mixture and the nuts.
-
6
Butter and lightly flour a nine-inch spring-form pan.
-
7
Pour batter into pan and bake for 30 minutes.
-
8
The cake is done when a skewer inserted in the center comes out clean.
-
9
Meanwhile, make the coffee cream.
-
10
Beat the butter until smooth and add the sugar.
-
11
Beat until pale.
-
12
Add the coffee and hazelnuts and mix thoroughly.
-
13
When the cake has cooled, cut it in half lengthwise and spread with the coffee cream.
-
14
Meanwhile, make the glaze.
-
15
Sieve the powdered sugar into a saucepan and add the egg white and espresso.
-
16
Warm slightly, stirring constantly, until you have a glaze.
-
17
Glaze the cake.
-
18
Make the caramelized sugar by dissolving the granulated sugar in the water in a small saucepan over low heat.
-
19
Bring the mixture to a boil and cook until it turns a rich golden brown.
-
20
With a pair of metal tongs, dip each nut into the syrup and place it on a piece of wax paper.
-
21
When the syrup hardens, decorate the cake with the nuts so that there is one hazelnut for each serving.
