6 large eggs, separaated
1 cup granulated sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tbsp orange juice
dash of salt
2 cups whipping cream, whipped
Hazelnut halves for garnish, if desired
Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.
In a large mixing bowl beat the egg yolks with the sugar until of a light lemon color. Stir in the chopped nuts, bread crumbs, and orange juice.
In a separate mixing bowl, beat the egg whites with the salt until stiff peaks form; gently fold into the hazelnut mixture.
Spoon the batter into the prepared pan and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes then remove the sides of the pan and transfer cake to a wire rack to cool completely.
Split the cake crosswise to make two layers. Spread half the whipped cream a top one layer that has been placed on a serving plate. Top with the second layer then the remaining half of the whipped cream. Garnish with hazelnut halves, if desired.
Yield: 10 servings
NOTE: I did not forget to include the flour; there is none.