For the dough: "6 eggs", 1 cup of all-purpose flour, 1/2 cup of unsalted butter, softened, 1 teaspoon of vanilla extract, and 6 tablespoons of melted butter
For the cream: 6 egg yolks, 3/4 cup of sugar, 1/4 cup of water, 1 1/4 cups of heavy cream or whole milk at room temperature, 2 tablespoons of dark rum, and 3/4 cup of confectioner's sugar
3/4 cup of chopped hazelnuts
For the dough: "6 eggs", 1 cup of all-purpose flour, 1/2 cup of unsalted butter, softened, 1 teaspoon of vanilla extract, and 6 tablespoons of melted butter
For the cream: 6 egg yolks, 3/4 cup of sugar, 1/4 cup of water, 1 1/4 cups of heavy cream or whole milk at room temperature, 2 tablespoons of dark rum, and 3/4 cup of confectioner's sugar
3/4 cup of chopped hazelnuts
For the dough: Beat the eggs with flour until well combined
Place over simmering water to warm slightly
Remove from heat and beat in a mixer at high speed for 15 minutes
Add the flour in three parts, beating well after each addition
Add the softened butter mixed with vanilla extract, 1 tablespoon at a time, and beat until just combined
Grease a ring mold of about 26 cm in diameter
Fill the dough into the mold and bake in a moderate oven preheated to 180°C for about 35 minutes, or until the cake is golden brown and starts to come loose from the sides
Remove from the oven and let cool completely
For the cream: Beat the egg yolks until pale and thick
In a small saucepan, combine the sugar, water, and heavy cream or whole milk
Heat over low heat, stirring constantly, until the sugar has dissolved and the mixture forms a smooth ball
Remove from heat and gradually pour into the beaten egg yolks, beating continuously until well combined
Add the softened butter slowly, beating until stiff peaks form
Add the dark rum and confectioner's sugar, beating just until combined.
