Instructions: Separate eggs.

Beat egg yolks and sugar in a small bowl with electric mixer until pale and thick. Transfer to a large bowl.

Peel, core and grate the apple.

Stir hazelnuts and apple into egg yolk mixture.

In a clean bowl, beat egg whites until soft peaks form, fold gently into hazelnut mixture. Pour into greased and lined 20cm springform pan, bake in moderate oven for 30 minutes. Remove from tin and cool on a wire rack.

Beat cream with brandy and sifted icing sugar until stiff, spread top and sides of cake with whipped cream. Decorate with crushed hazelnuts and grated chocolate if desired.

When whipping egg whites, use a very clean bowl for good results.

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