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CAKE WITH WALNUT
Grill the hazelnuts in the oven, let them cool. Set aside 12 halved walnuts for decoration. Chop the walnuts and hazelnuts in a blender (medium setting). Beat the 12 egg yolks with the sugar until the mixture whitens. Whisk in the cold milk, add the chopped nuts. Sift the flour with the baking powder then add to the mixture. Beat 6 egg whites very firm. Fold them gently into the batter, using a spatula. Butter the cake pan, and 3/4 fill with the mixture. Bake in a preheated oven (200 to 300 F) for 1 hour 1/4. The cake is ready when a knife comes out clean. Unmold the cake on a rack. Leave it to cool. Sieve and press the apricot marmalade, then cook it for 5 minutes adding a tablespoon of sugar. Using a pastry brush, spread the apricot marmalade over the cake. Dissolve the instant coffee in very little water. Melt the fondant icing over a low heat and flavor it with the coffee. Cover the cake with coffee fondant. Dip the remaining halved walnuts into the coffee fondant, then place them immediately on the cake. The icing is optional, the cake is still delicious without it, but it doesn╒t look as spectacular.
