1. Put the hazelnuts in the food processor and break them up for later use
2. Butter and sweetened until feathery
3. Add eggs in portions and beat evenly
4. Pour in the crushed hazelnuts and mix well (unexpectedly, the hazelnut paste will be directly after the hazelnuts are crushed)
5. Pour in the sifted flour and yeast powder and mix until there are no particles
6. Pour into the buttered mold and preheat the middle layer at 180 degrees for 30 to 35 minutes.
7. Be careful when you get out of the buckle, because it is very soft, it is easy to crack. I just poured it like a chiffon cake, and it cracked like this
