Try this delicious cake recipe:
Beat eggs, sugar and aromatics warm at the beginning, then cooled, fold in sifted flour and the toasted, grated hazelnuts. Pour the quantity into a cake hoop of about 23 cm ø and 5 cm high, then bake.
Drizzle with the syrup (made from pineapple juice, sugar, 1/16 liter of water, rum and white wine), portion and garnish with enough whipped cream on top.
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