Hazelnut Cake with Moscato Zabaglione

Method

1. Coarsely chop the peeled hazelnuts (they should not become a fine flour, but remain slightly chunky).
2. In a bowl, soften the butter with the brown sugar using an electric mixer until light and fluffy.
3. Separate the eggs into yolks and whites. Add the yolks to the butter mixture and mix well.
4. Whip the egg whites until stiff peaks form.
5. Add the chopped hazelnuts, flour, baking powder, and a pinch of salt to the batter. Mix gently.
6. Fold in the whipped egg whites using a spatula, moving from bottom to top until well combined.
7. Butter a cake pan and pour in the batter. Bake at 180°C (350°F) for about 35-40 minutes until golden and a toothpick comes out clean.
8. While the cake bakes, prepare the caramelized hazelnuts: in a pan, combine hazelnuts, sugar, and water. Cook over medium heat, stirring, until the sugar caramelizes and coats the nuts. Set aside.
9. For the Moscato zabaglione: in a bowl, whisk together egg yolks, Moscato wine, and sugar. Place the bowl over a pot of simmering water (bain-marie) and whisk continuously until thick and creamy.
10. Slice the cake, top with caramelized hazelnuts, and serve with a generous spoonful of zabaglione.