Almond Hazelnut Cake

For the almond hazelnut cake, first separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix egg yolks and powdered sugar until foamy. Mix hazelnuts, honey gingerbread spice, almond flour, baking powder and egg liqueur into the yolk mixture.

Fold in beaten egg whites and bake in a greased and floured springform pan (diameter 20 cm) at approx. 170 °C.

Spread with Nutella and decorate with coarsely chopped nuts (according to taste).

Preparation Tip:

If you like you can sprinkle some cinnamon on the almond hazelnut cake.

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