Ingredients
- 4 eggs
- 1/2 full with batter
- 10 oz powdered sugar
- 9 oz hazelnuts
- 5 oz butter
- 2 oz flour
- 1 tb water (hot)
- 1 ts baking powder
- 1 ts rum
they will fall. Take out of the oven and cool completely before removing them from the tins. For the glaze: Glaze the cakes and decorate with a whole hazelnut on top. VARIATION: Cut the cakes twice with a sharp knife and fill with apricot marmalade. Put them back together and glaze and decorate as before.
