Try this delicious cake recipe:
Cut light butter or butter into small pieces. Knead quickly with flour and sugar on the surface to form a smooth shortcrust pastry. Wrap in plastic wrap and place in the refrigerator for an hour. Then roll out on the greased springform pan base (26 cm ø) and prick several times with a fork. Bake in the heated oven at 200 degrees (gas: level 3) for 12 to 15 minutes. Turn out onto a cooling rack and cool.
For the sponge cake, whip the soft fat with the whisk of a mixer until creamy. Add half of the vanilla sugar, egg yolks, powdered sugar and ground cloves and beat until the cream is light in color. Whip the egg whites with the remaining powdered sugar until very stiff. Pile on the buttercream, sift over it the flour and sprinkle the hazelnuts. Fold everything in carefully, but thoroughly, without stirring. Pour the batter into the greased and floured cake springform pan and smooth it out. Bake in a heated oven at 175 °C (gas mark 2) for about 40 minutes. Remove the cake from the pan and cool completely on a cooling rack.
In the meantime, for the creams, beat the eggs, egg yolks and sugar in a baking bowl in a bain-marie. Whip the cream over low heat until it is slightly thick. Remove from the water bath and continue beating until it has cooled. Divide soft butter or light butter, if desired, into portions
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