Hazelnut cake

300 g of hazelnut flour

120 g of soft butter

225 g sugar

300 g of 00 flour

4 eggs

120 ml of rice oil (or seed oil)

180ml whole milk

12 g of yeast

1/2 lemon (grated zest)

Witor's spreadable hazelnut cream for filling and decoration

white sprinkles, grated coconut, meringues or other to decorate

2 size waffle cones

• Beat the butter and sugar until the mixture becomes light and fluffy.
• Incorporate the eggs one at a time.
• Add the hazelnut flour, then the sifted flour and yeast.
• Add the oil, milk and lemon zest.
• Preheat the oven to 180°.
• Butter and flour a cake pan.
• Pour the mixture and cook for about 50 minutes (do the toothpick test).
• Let the cake cool and then divide it in half. Fill it with the hazelnut cream (you can warm it in the microwave to make it more fluid).
• Pour some cream on the surface of the cake as well.
• Spread the hazelnut cream on the cones and decorate them as desired. Arrange the cones on the cake and use the desiccated coconut to sprinkle the surface of the cake and obtain the snow effect.