Boil the milk, take it off the fire and add the Nocciolissimo hazelnut praline (8%). Mix all ingredients with the flat beater at low speed for 1 minute. Scrape down the sides of the bowl with a spatula and then resume mixing at medium speed for 4 minutes. Tip the mixture on a 30Χ40 metal sheet, which you have floured beforehand and bake in a rack oven at 200°C (high) and at 170°C (low) for 45 minutes. When you take the Nocciola out of the oven, pierce its surface and pour the syrup (800g)  you have prepared. Once the cake is cold, use the Nocciolissimo hazelnut praline (8%) , which you have melted in a bain marie or in the microwave oven (at 35-40°C), to cover the cake.