Piedmontese hazelnut cake

Ingredients • 135 g of shelled hazelnuts and deprived of skins from
• 125 g sugar
• 2 eggs
• 50 ml rum
• 40 g flour
• half a teaspoon of yeast (7 g)  
   Put in mixer hazelnuts and sugar and chop everything, so that the sugar absorbs all the oil and the essence of hazelnuts.
Sloshing in a bowl and let stand for half an hour, then stir the egg yolks, flour, baking powder, rum, and last, the whites.
Pour this mixture into a small (18-20 cm) tray oven and bake at 180 C for 25-30 minutes.
Serve sprinkled with powdered sugar, icing or chocolate, or more simply, naturally.