Method for Hazelnut Slice Cake:

1. Prepare all ingredients and equipment, including a mixer, spatula, an 18 cm round cake pan, and an oven. Preheat the oven to 170°C.
2. In a mixing bowl, combine whole eggs, sugar, SP, milk powder, and medium-protein flour.
3. Beat the mixture on high speed for about 6–8 minutes until it becomes thick, pale, and fluffy.
4. Reduce the mixer speed, then gradually pour in the melted margarine (make sure it’s not hot). Fold gently with a spatula until fully incorporated and the batter is smooth with no residue at the bottom.
5. Pour the batter into the greased and lined 18 cm round pan. Smooth the surface for an even result.
6. Bake in a preheated oven at 170°C for 20–25 minutes, or until golden and cooked through. Test with a toothpick — if it comes out clean, the cake is ready.
7. Remove from the oven and let cool completely on a wire rack before applying the cream.

Hazelnut Cream Preparation:

In a separate bowl, combine Innova Paste Hazelnut and buttercream. Beat on medium speed until smooth and well-blended.

Assembly:

Once the cake has cooled completely, slice it into layers or portions as desired. Spread the Hazelnut Cream on top or between the layers.
Smooth the surface, decorate as desired, and refrigerate to allow the cream to set and achieve a neater finish.