Kutuzov Cake with Hazelnuts

Ingredients

For the dough:

3 eggs

1 cup sugar

2 cups flour

100 g butter

100 g hazelnuts

1/2 tsp baking powder

1 tbsp honey

2 g vanillin

For the frosting:

250 g full-fat sour cream

100 g butter

1/2 cup sugar

100 g hazelnuts

Chocolate chips

For the dough, blend the hazelnuts into coarse crumbs. It's best to have a mixture of large and small pieces. Beat the eggs with the sugar and vanilla until fluffy and white. Continue beating, adding the honey and butter. Next, sift the flour and baking powder into the dough, mix well, and add the nuts.

 Place half the dough in a greased pan, place in the oven, and bake for 15 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and bake until set (about 15 minutes). Bake the second cake layer in the same way.

To make the frosting, beat the chilled sour cream, gradually adding the sugar and vanilla. Add the butter, beat again, and fold in the chopped nuts.

Spread 2/3 of the frosting on the bottom cake layer, smooth it out, top with the second cake layer, and spread the remaining frosting. Grate the chocolate or use a vegetable peeler to make chocolate shavings and sprinkle them over the cake. Refrigerate the cake to set for at least 8 hours.

Enjoy!