Nut cake in 10 minutes

Beat the butter with the sugar and the 5 egg yolks until fluffy. Mix the flour with the baking powder and stir in. Add the milk and stir everything well. Then mix in the hazelnuts. Beat the 5 egg whites until stiff and fold into the mixture. Grease a 28 cm diameter loaf pan well and sprinkle with breadcrumbs (important, otherwise the cake will easily stick to the pan).

Bake at 200° (fan oven 180°) for approx. 50 minutes. Cover with aluminum foil at the end if necessary so that it does not get too dark. The cake is ready when no dough sticks to a skewer stuck into it.

Let the cake cool for about 10 minutes before removing it from the tin.

Melt the chocolate coating in a water bath and cover the completely cooled cake with it.

By the way: The cake also tastes delicious if you use unpeeled ground almonds instead of hazelnuts.