Separate the yolks from the whites.
Whisk the egg whites with the sugar, egg yolks, flour and cocoa until stiff.
Mix the milk, oil and a little paste on the side. Then join the rest.
Bake at 320°F (160°) for 45 minutes.
Cream: mix the mascarpone with the sugar, salt, condensed milk and hazelnut paste. Then add the cream and whisk everything together.
Assemble and decorate the cake
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