First, mix all the ingredients except the 3 egg whites in a bowl. This can be done with a whisk or an electric mixer.

Now beat the 3 egg whites until stiff and carefully fold them into the mixture.

Then pour the mixture into a greased 26cm springform pan and bake at 175 degrees Celsius (350 degrees Fahrenheit) using conventional oven settings (top and bottom heat) for about 15-20 minutes. Don’t forget the toothpick test!

Now let the cake cool.

Next, for the cream, whip the instant pudding mix with the whipped cream for 3 minutes until stiff peaks form.

Then add 1-2 packets of cream stabilizer as needed.

Spread the cream on the cake and sprinkle with hazelnut brittle.

Refrigerate the cake. It will keep well in the refrigerator if it is not eaten beforehand.