Coffee cream cake

1 serving


Beat the egg whites into a strong foam, mix with powdered sugar and continue to beat over the heat until the mass begins to thicken; then add the ground hazelnut core and ground almonds. In a cake tin, greased and floured, lay the dough and bake. Remove the finished product from the mold, for which the mold must be turned upside down. Cut the cold cake horizontally into several layers and fill with cream.