First, process the ingredients in order to make a sponge dough. Beat the yolks with the sugar until foamy, mix the hazelnuts, breadcrumbs and baking powder, and fold into the yolk-sugar mixture alternately with the beaten snow.
Pour into a greased ring or loaf pan sprinkled with breadcrumbs and bake for approx. 35 minutes in a preheated oven at 180 °C.
For the glaze, mix the ingredients, bring to the boil, strain and leave to cool. Return the cooled sponge cake to the cleaned pan, pierce it several times with a knitting needle/shish skewer and pour the cold liquid over it.
Let stand in the refrigerator for at least an hour. Then turn out and cover with whipped cream or serve in portions with a whipped cream gupferl.
Preparation Tip:
This cake is a variant of the famous "drunken capuchin".
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