Serves: 4 people Difficulty ': Easy Preparation time: 1 hour INGREDIENTS 150g. flour type "00" 250gr. of shelled hazelnuts 4 eggs 1 lemon 250g. powdered sugar butter 1 / 2 teaspoon baking powder 1 / 2 cup of rum 250g. whipping cream salt PROCEEDINGS -------------------------- In a bowl, beat the egg yolks with 200g.
of sugar, add the finely chopped hazelnuts, flour and baking powder sifted, the grated rind of lemon and a pinch of salt. Eventually very gently mix the egg whites until stiff. Pour the mixture into a greased and floured round cake tin and bake in preheated oven at 170 degrees for 45 minutes.
After the cooking time left to rest off the cake in the oven for 15 minutes. When the cake will be 'cooled, the mold on a serving platter and cover with whipped cream sweetened with powdered sugar and remaining 1 / 2 cup of rum. 
of sugar, add the finely chopped hazelnuts, flour and baking powder sifted, the grated rind of lemon and a pinch of salt. Eventually very gently mix the egg whites until stiff. Pour the mixture into a greased and floured round cake tin and bake in preheated oven at 170 degrees for 45 minutes.
After the cooking time left to rest off the cake in the oven for 15 minutes. When the cake will be 'cooled, the mold on a serving platter and cover with whipped cream sweetened with powdered sugar and remaining 1 / 2 cup of rum.
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