Hazelnut cake
Ingredients
250 grams of wheat flour
2 teaspoons of baking powder
1/2 teaspoon of salt
75 grams of toasted chopped hazelnuts
125 grams of softened butter
150 grams of sugar
1 egg
125 ml of fresh milk
150 grams of cream cheese
1 packet of vanilla sugar
Preparation
In a large bowl, mix the flour with the baking powder and salt.
In another bowl, beat the egg and add the sugar, vanilla sugar, butter, milk, and cream cheese. Stir the mixture well.
Pour the mixture from the second bowl into the first and stir until combined. If it becomes too thick, add a splash of milk so you can keep stirring.
Pour the batter into a cake tin. Spread the hazelnuts evenly over the top.
Preheat the oven to 200°C (392°F) for 5-10 minutes. Bake the cake on the middle rack of the oven for about 30 minutes. Once baked, let it rest in the pan for about 15 minutes to return to room temperature while gaining some firmness.
Things to keep in mind:
It can be frozen in portions and taken out a few minutes before eating, either by reheating in the oven or for 30 seconds in the microwave.