HAZELNUT CREAM SQUARES .

Ingredients...4 eggs at room temperature, separated, 125 gm of castor sugar, 60 gm of self raising flour, 75 gm of almond meal, 150 gm of butter / marg, softened, 170 gm of hazelnut spread, 60 gm of icing sugar, cocoa powder to sprinkle over. Preheat your oven to 180 deg C. Line a 20 cm square pan with baking paper. Beat the egg whites with your electric mixer in a non metallic bowl until soft peaks form. gradually add the castor sugar, beating until thick and glossy. Add the lightly beaten egg yolks a little at a time to the mixture. Sift the self raising flour over the mixture, add the almond meal and fold in with a wooden spoon. Melt 20 gm of the butter / marg with 2 tbs of boiling water in a small bowl, when melted fold into the sponge mixture. pour the mixture into the prepared pan and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean. Leave stand in the pan for 5 minutes before turning onto a wire rack to cool completely. Cut the sponge in half horizontally through the centre. beat the hazelnut spread and remaining butter / marg with electric beaters until very creamy. Beat in the icing sugar and gradually add 3 tsp of boiling water and beat until smooth. Fill the cake with the icing mixture and refrigerate until thew filling is firm. To finish, when the filling is firm dust with cocoa powder then cut into squares. Yes, it is so good.