Hazelnut cake

4 people

6 eggs
150 g of crystallised sugar
1 pinch of salt
½ lemon, grated zest
100 g of sugar
½ sachet of baking powder
375 g of grated hazelnuts
8 slices of grounded Zwieback Classic
1 tablespoon of rum

Pre-heat the oven to 180°C.

Separate the yolk from the white of the eggs. Beat the yolk of the eggs with the sugar to obtain a clear mass. Add a pinch of salt and the lemon zest. Incorporate the sugar and the baking powder. Add little by little the hazelnuts and the Zwieback to the mass and to finish, add the rum.

Pour in a buttered springform pan and bake it in the middle of the oven for 45 minutes. Let it cool down, ice and garnish as much as you want.

Tips:

Use a cutter or a mixer to ground the Zwieback. If you don't have any of these, you can also ground it between two towels with a rolling pin.
For an alcohol free recipe, you can also use rum essence/flavouring.
The cake can be kept in the fridge for a week, packed in an aluminium foil.