Grease a roasting pan measuring 20 x 30 cm and dust lightly with flour. Whisk the eggs and sugar until light and fluffy. Combine the flour and baking powder and fold into the egg mixture. Add the hot water. Pour the mixture into the roasting pan and sprinkle with the chopped nuts. Bake in the centre of the oven at 200°C for 35-40 minutes. Remove from the oven and allow to cool. Put the butter/margarine and milk for the filling in a saucepan and boil over a high heat for 2 minutes. Add the vanilla sugar. Split the cake into two layers and soak them with the milk mixture. Sandwich the cake layers together. The layer with the chopped hazelnuts should be on the top. For a special occasion, the cake can be served with lightly whipped cream and fresh berries.
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