Hazelnut Cake   

Makes 1 cake, 10 - 12 pieces

5 oz butter
1 cup sugar
2 tsp vanilla sugar
2 eggs
1 1/2 cup all-purpose white flour
2 tsp baking powder
1/2 cup milk

Icing:
5 oz hazelnuts
3 1/2 oz butter
3 1/2 oz sugar
2 tbs all-purpose white flour
3 tbs milk

Stir butter, sugar, and vanilla sugar white and fluffy. Add the eggs one by one, flour, baking powder, and milk. Pour in a buttered,bread-crumbed, round baking dish and bake at 350F until barely done, approx 30 minutes.

Chop the hazelnuts (leave the thin skin on) and put them in a non-stick saucepan. Add butter, sugar, flour, and milk. Heat the mixture while beating continuously until it thickens. Pour immediately over the cake and put it
back in the oven for another 10 minutes, so that the icing gets nicely colored. Allow to cool completely before taking the cake out of the pan.

This cake is best if it's eaten the same day it's baked.
 

Hazelnut Creme Caramel

Cook 1/2 cup sugar over low heat until melted; pour into 8 6-oz. ramekins. Whisk together 2 cups half-and-half, 1/2 cup sugar, 5 eggs, 1 tablespoon
vanilla, and 1/4 cup hazelnut liqueur; pour into ramekins. Set ramekins in
baking pan, pour 1" hot water into pan, and bake at 300 degrees for 50
minutes. Chill overnight. Unmold and top with hazelnuts.

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