Layered hazelnut cake

cake
- 2 egg whites
- 2 egg yolks
- ¾ cup sugar
- 1 heaped tblspoon butter, softened
- 1/4 teaspoon vanilla powder
- 1 cup ground hazelnuts
- 1/2 cup milk
- 1 cup toast crumbs
- 1 teaspoon baking powder

Syrup
- ½ cup sugar
- ½ cup water

butter cream
- 1 cup butter, softened
- ½ cup confectioner’s sugar
- ½ teaspoon lemon rind (finely grated lemon peel)
- ¼ teaspoon vanilla powder

Syrup
- Place sugar and water in small pot and boil for 4-5 min
- Set aside

Cream
- Mix all ingredients well, using a food processor

Cake
- using a mixer:
- beat egg whites well and put aside
- beat egg yolks with sugar and butter
- add beaten egg whites, vanilla and milk
- add crumbs, ground hazelnuts and baking powder
- place in greased baking pan (11 x 4.5 inch) and bake at 375 F for about 25-30 min
- when ready (use the knife or toothpick trick) remove from oven and let cool down.
- Using a string or long knife, cut the cake horizontally ( to create 2 layers)
- Place cake halves on tray, cut side up, and pour over, evenly, the syrup
let it cool for a few minute to avoid a melt down of the butter cream
- Place bottom cake half on platter and spread ¾ of the butter cream on it
- Place on top the top cake half
- Cover with remaining butter cream, and decorate with some lemon rind