Vermouth Sponge Cake and Caramelized Hazelnuts

FOR THE SPONGE CAKE

1- Preheat the oven to 180ºC

2-We beat the eggs with the sugar for 5 minutes until they double their volume.

3- Add the oil slowly while beating for one more minute.

4- Add the vermouth and beat for one minute more.

5- Add the lemon and orange zest and mix properly.

6- Sift the flour with the yeast and salt and mix.

7- Add the cream and mix again. We also add the candied hazelnuts and the chocolate chips and mix one more time.

8- Bake for 55 minutes at 180º.

9- Let cool for 10 minutes and unmold.

ICING:

1- Mix the ingredients manually in a bowl. You can add more sugar if you want it thicker.

2- Add the glaze to the cake.