Passover cake 3

2_18934 EASTER CAKE INGREDIENTS for 4 PEOPLE for the dough: 120 g flour, 140 g icing sugar, 4 eggs, 1/2 teaspoon baking "Pane degli Angeli", 20 g butter, one packet of Vanillin, a pinch of salt. For the cream: butter 200 g sugar, 200 g almonds, 80 g butter, 4 egg yolks, 1/2 glass of rum, 150 g of hazelnuts, hazelnut cream spoon, a spoon of bitter cocoa, chocolate small egg both black than white, mini bon bon. Heat the oven to 180° Pour the egg yolks in a bowl, add sugar and whip with an electric mixer until the mixture becomes clear and swollen; Add the flour little by little, the egg whites with a pinch of salt, vanilla and, finally, the yeast; pour the mixture into a mold to buttered bun with a diameter of approximately 26 cm, level the surface with a damp spoon and bake for 20 minutes. When cooked, remove from oven and put the cake on a plate. Blanched almonds in boiling water, peel them and pestatele in a mortar with sugar until well mixed; Add the egg yolks, butter (gradually) and finally the liquor. Continue working with cream, with a wooden spoon, until it is smooth and frothy. Cut the cake in half widthwise and spread a layer not too often butter cream. Then covered the entire cake with the cream (tenendeone aside a bit) and sprinkle the circumference with the finely chopped hazelnuts. Add to the mix the butter cream of hazelnuts and cocoa and stir carefully so that they perfectly amalgamated. Pour the cream into a sac à poche with circular and small nozzle and garnish the surface of the cake how to achieve the effect of a nest. Decorated with small chocolate eggs and bon bon.