1. First, mix the butter with sugar and 4 egg yolks until foamy.
2. Now mix the flour with baking powder and mix.
3. Add the milk and mix well.
4. Now mix in the hazelnuts and whip the 4 egg whites into stiff peaks and spread the filling on them.
5. Then grease a 28 cm diameter Rodon cake mold and sprinkle it with breadcrumbs (important, otherwise the cake will easily stick to it). 6. Bake at 190°C for approximately 55-60 minutes. Finally, cover with foil to prevent it from getting too dark.
7. The cake is ready when the dough no longer sticks to the cashew stick.
8. Let the cake cool for 15 minutes before removing from the tin.
9. Let the wrapper melt in a water bath and cover the completely cooled cake with it.
Ultra moist walnut cake in 10 minutes, I bake it almost 1-2 times a week!
