6 eggs (whites and yolks separated)
1 1/2 cups of sugar
1 cup of butter
1 1/2 cups of chopped hazelnuts
1 package of biscuit crumbs, roughly crushed
Filling
2 cans of sweetened condensed milk
1 tablespoon of unsweetened cocoa powder
1 egg
6 eggs (whites and yolks separated)
1 1/2 cups of sugar
1 cup of butter
1 1/2 cups of chopped hazelnuts
1 package of biscuit crumbs, roughly crushed
Filling
2 cans of sweetened condensed milk
1 tablespoon of unsweetened cocoa powder
1 egg
1 Preheat the oven to 180°C
Beat the whites in a snow-like consistency with half of the sugar. Reserve
Beat the yolks, butter, and remaining sugar together
Add the reserved whites, hazelnuts, and biscuit crumbs, mixing delicately until it becomes homogeneous
2 Spread into a greased and floured baking dish
Bake for about 30 minutes
Let cool and cut in half. Reserve
Filling
Heat the sweetened condensed milk, cocoa powder, and egg over low heat, stirring constantly, until thickened
Spread the filling over one half of the cake and top with the other half of the cake
Use the remaining cream as a topping.
