INSTRUCTIONS:
Beat egg yolks with sugar until thick and light yellow. Beat egg whites in fresh bowl. Mix ground hazelnuts into the egg yolk and sugar. [my partner also added a teaspoon of vanilla extract here.] Slowly add flour, then GENTLY!!! fold in egg whites. Butter and flour two eight-and-a-half-inch pans [we used 8 in.] Bake around an hour, 325 degrees.
Take cans from pans, cool, split in half. Brush with apricot liqueur. Warm apricot preserves, strain out skins. [partner put skins back in a pan with the apricot liqueur before brushing it on and let it warm up a bit to cook off some of the alcohol taste bc he didn’t like it lol, then he strained the skins back out again and brushed that on.] Spread preserves across cakes, then some icing, as you stack. decorate with icing and whole hazelnuts!
ICING:
Gently boil cream, then pour over chopped up chocolate. Add pinch of salt for taste. Stir, then let rest for 15-20 minutes to make sure it’s all melted. Cool completely, then whip it up and decorate the cake. Can add in coffee or liqueur (or both) to taste. Can also add in ground hazelnuts when whipping up the icing, to add texture.