Hazelnut cake

Ingredients - bake 4 barks by:
5 belans
5 tablespoons of sugar
5 tablespoons of ground, roasted hazelnuts
1 spoon of flour
1/2 baking powder, 5 gr
Cream:
1.5 l of milk
20 yolks
200 gr of crystal sugar
150 gr of density
200 gr of chocolate
250 gr margarine
50 gr minced, roasted hazelnuts
200 gr of powdered sugar
500 ml of sweet cream
1 cup (180 ml) of acid sour cream
Preparation:

Pour the sugar belt into sugar and sugar to dissolve.
Then add hazelnuts, flour and baking powder and mix all the spatula.
Heat the oven at 200 degrees aperature in a platter of size 22 x 35 and bake 15 minutes, depending on the oven.
In order to shorten the time of biting and baking, you can mutter 10 white beans, double the measure of one bark and shake in a large oven and stove of two crust instead of 4 and then cool them vertically, and get 4 bark.
Boil the yolk with sugar to blossom, and add density and 200 ml of cold milk and everything to moisten, can mixer, will not be a clod.
Put the other milk on it to spill.
When milk leaks, suppressed mass and mix until it is thickened.
Remove from the fire, add to the chocolate and mix until it melts and let it cool completely.
Ulupwti foam margarine with sugar and add cooled cream to torture.Finally, add hazelnuts and mix.
Pour the sweet cream, then add acid and mix.
Do not mutil cute cream for too long, as it will turn into butter.
apply cream on the crease, sweet cream and so on.
If you stay, cream spread around.
I add the sour cream to the fact that I do not get too cured of the creamy cream, and lubricate and cake the cake from the bark and the flesh.
Leave the cake for a few hours in the cold and serve.
Pleasant.