Sugar Free Almondy Hazelnut Cake

==directions== for making the cake we’ll need to beat the eggs, - separate the egg whites from the yolks - beating the egg yolks add just a bit luke warm water, this gives the egg yolks a lot of volume, it ripples it’s amount - combine safely the eggs - add 100gr of alone flour to the egg mixture - fill a piping bag, you don’t need it but i want to make it evenly, - place a parchment paper and pipe circles - bake on 150° - 300°F for 10-12min == making the ganache == - heat up 200ml heavy cream - add 200gr bittersweet chocolate 70% Lindt chocolate - mix it and let it cool for 30min to an hour - now we gonna beat the ganache in a stand mixer == decorating == - place the cooled cake upside down - I use an offside spatula and spread the ganache evenly layer for layer. - pipe some balls on the side - add some hazelnuts for the crunch inside and top some more chocolate!