Ingredients (for 5 people)
Preparation
Whip the butter with 25 grams of powdered sugar until you have a frothy mixture. add the yolks 1 by 1, then the yogurt, hazelnuts and lemon zest
Beat the egg whites and add the rest of the sugar.
Add the whites to the preparation, little by little and delicately.
Pour everything into a mold coated with butter.
Bake at 190° for 35 minutes. Let cool and unmold.
Boil the jam for 2 minutes with a tablespoon of water, coat the cake with it and sprinkle with grated chocolate and icing sugar.
