For Garnishing:

• Crushed pistachios
• Chocolate curls
• Edible gold flakes (optional)

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• 8-inch round cake pan
• Parchment paper
• Spatula
• Saucepan
• Offset spatula
• Cooling rack

Instructions

Step 1: Prepare the Hazelnut Sponge Cake

1. Preheat the oven to 170°C (340°F). Grease and line an 8-inch cake pan with parchment paper.
2. In a large bowl, whisk eggs and sugar together until light and fluffy (about 5 minutes).
3. Add vanilla extract, then sift in the flour, baking powder, and salt. Gently fold in ground hazelnuts.
4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
5. Let the cake cool completely on a cooling rack.