Separate the eggs and beat the egg whites until stiff

Stir the egg yolks, water and sugar until frothy. Add hazelnuts, flour, oil, rum flavor, baking powder and stir well.

Carefully fold in the egg whites and place in a greased wreath dish. I sprinkle the shape with breadcrumbs.

Heat the oven to 160 degrees Celsius and bake the cake for about 50 minutes. Chopstick sample! Brush the cooled cake with chocolate icing.