Recipe Hazelnut and lemon zest cake

1. Preheat the oven to 160°C.
2. Mix the eggs, sugar and flour in a bowl.
3. Soften the butter in the microwave or in a saucepan, without making it liquid. Add it to the mixture and stir.
4. Add the cream, hazelnut powder, rum and salt. Mix well.
5. Zest the lemons and chop finely. Add and mix.
6. Butter and flour the terrines and fill halfway (the cake will puff up during baking!).
7. Bake for 40 mins at 160°C, leaving the terrines open and taking care not to put the ring in the oven! Once cooked, remove the terrines from the oven and leave to cool for a while.
8. As soon as possible, taking care not to burn yourself, arrange the slices, close the terrines and immediately proceed to heat treatment for 1 hour at 100°C.

Recipe suggested by Appetia for Le Parfait.