Gourmet Cake Hazelnuts & Pistachios – Fluffy and Glossy Glaze 
A gourmet creation combining melting and crunchy textures, enhanced by a rum glaze and a garnish of nuts. Perfect to impress your guests.
Ingredients: (For a cake)
For the cake:
35 g of almond powder
95 g of sifted icing sugar
50 g of sifted flour
80g of soft butter, soft
30 g of pistachio pastry
15 g of neutral oil (grape seed type)
40 g egg yolks (approximately 2 yolks)
20g whole egg (about 1⁄2 an egg)
15 g of whole milk
50 g egg whites (approximately 2 egg whites)
25 g of sugar
For icing and decoration:
3 tablespoons of apricot jam
180 g of icing sugar
4 cl of warm water
5 g rum (or liquid vanilla for a non-alcoholic version)
Some whole hazelnuts and pistachios
Preparation:
1. Preparation of the dough:
Preheat the oven to 180°C and butter a cake mold.
Mix almond powder and icing sugar. Sift the flour with hazelnut powder.
In a salad bowl, beat the butter with the powdered almond-sugar mixture until it gets a creamy texture.
Add the pistachio batter, oil, egg yolks, whole egg and milk. Whip your way to homogeneous.
2. Incorporating the mounted whites:
Mount the snow whites into firm snow by gradually adding sugar.
Delicately incorporate the whites into the batter. Then add the flour and hazelnut powder mixture while raising gently.
3. Cooking:
Pour batter into prepared mold.
Cook at 180°C for 10 minutes, then reduce to 160°C and let to cook an additional 30 minutes.
Let it cool before you mold.
4. Preparing for the icing:
Simmer the apricot jam to make it more smooth.
Mix icing sugar, water and rum (or vanilla) to create a shiny, smooth glaze.
5. Assembly and decoration:
Spread a thin layer of apricot jam on the chilled cake.
Cover generously with frosting, letting it flow to sides.
Decorate with hazelnuts and pistachios for an elegant finishing touch.
Bake in the oven 30 seconds to set icing.