'1 1/2 cups all-purpose flour'
'1 1/2 teaspoons active dry yeast'
'80g unsalted butter or margarine, softened'
'220g granulated sugar'
'2 large egg whites'
'1 teaspoon vanilla extract'
'2/3 cup whole milk'
'2 large egg yolks'
Recheio e cobertura: '125g unsalted butter or margarine, softened'
'1 teaspoon strong brewed coffee'
'2 cups confectioners' sugar, sifted'
'1 large egg'
'1 teaspoon vanilla extract'
'1 tablespoon whole milk'
'1/4 cup chopped hazelnuts'
'50g melted semisweet chocolate'
'1 1/2 cups all-purpose flour'
'1 1/2 teaspoons active dry yeast'
'80g unsalted butter or margarine, softened'
'220g granulated sugar'
'2 large egg whites'
'1 teaspoon vanilla extract'
'2/3 cup whole milk'
'2 large egg yolks'
Recheio e cobertura: '125g unsalted butter or margarine, softened'
'1 teaspoon strong brewed coffee'
'2 cups confectioners' sugar, sifted'
'1 large egg'
'1 teaspoon vanilla extract'
'1 tablespoon whole milk'
'1/4 cup chopped hazelnuts'
'50g melted semisweet chocolate'
To make the cake, sift together flour and yeast
Pulse butter or margarine until creamy
Gradually add granulated sugar and continue pulsing until well combined
Beat in egg whites and vanilla extract
Add whole milk alternately with dry ingredients, beating until smooth
Whip egg yolks until stiff peaks form and fold into the mixture
Pour batter into a 20cm round cake pan, greased and floured
Bake at moderate heat for 40-45 minutes
Allow to cool and cut in half
To make the filling, beat butter or margarine until creamy
Gradually add strong brewed coffee and confectioners' sugar, beating until smooth
Add whole milk, egg, and vanilla extract, mixing well
Fold in chopped hazelnuts and melted semisweet chocolate
Fill cake with this mixture.
