Hasselndlas kage (Hazlenut cake)

• 9 egg yolks
• 2/3 cup suger
• 3/4 cup blanched almonds (grounded)
• 3/4 cup hazle nuts (grounded)
• 9 egg whites
• 1/4 cup cherry Brandy
• 1/4 cup Rasberry jam
• 1 pints whipping cream
• 1/4 cup chopped hazle nuts

1. preheat oven to 350
2. Beat egg yolks till thick
3. add suger & beat
4. add ground nuts and mix well
5. in another dish or mixer beat egg whites till stiff
6. then fold in nut mixer into egg whites
7. butter two.
8. round cake trays
9. add equel amount to each dish
10. bake till cake springs back quicky when touched
11. set aside to cool
12. whipe cream frosting
13. 1 pint whipping cream, 1/2 table spoon vanilla extract, 1/4 cup softend cream cheese, 1/4 cup unsweetend coco powder, suger to taste
14. blend till thick
15. when cake is cool poor cherry brandy on bottom layer
16. spread rasberry jam over
17. place top layer on
18. frost with whipe cream frosting
19. sprinkle chopped hazlenuts on top
20. store in frig for about 15 mins to stiffen whipe frosting
21. Hope you Enjoy this :)

egg yolks, suger, blanched almonds, nuts, egg whites, cherry brandy, rasberry, whipping cream, nuts

Taken from cookpad.com/us/recipes/333212-hasselnodlas-kage-hazlenut-cake (may not work)