| Lightly grill the hazelnuts in the oven, skin them by rubbing them
in a cloth. Blend in a mixer with the soft butter and the icing sugar.
Set aside. Sift the flour, the starch and the ground cinnamon together.
Separate the eggs. Stir the yolks into the honey, then add the hazelnuts
and the sifted flour and cornstarch. Beat until smooth. Add a pinch of
salt to the egg whites and whisk until very firm. With a spatula, fold
the egg whites very gently into the batter, taking care not to separate
the whipped eggs. Pour the mixture into a buttered cake pan, drop the bean
or charm into the batter, then bake on a medium heat (350 F) for 40 minutes.
Prepare a syrup with the water and the rum. Once the cake is cooked, unmold
it onto a rack and cool. Cut the cake into half horizontally. Brush both
halves with the syrup. Spread the hazelnut mixture on the bottom layer,
then cover with the top one. Keep refrigerated.
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Ingredients
7 oz liquid honey 4 1/2 oz hazelnuts 4 3/4 oz soft butter 1/2 cup icing sugar 4 eggs 1 cup flour 6 tbsp cornstarch 1 pack baking powder 1 pinch ground cinnamon For the syrup:
Tip
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