Hazelnusstorte(Hazelnut Cake)

• 6 eggs, separated
• 1 whole egg
• 1 c. ground hazelnuts
• 3/4 c. sugar
• 1/3 c. bread crumbs
• 1 tsp. flour
• 1 1/2 c. heavy cream
• 1 Tbsp. sugar
• 1 tsp. vanilla
• 1/3 c. ground hazelnuts

1. Preheat oven to 275u0b0 with rack in center of oven.
2. Beat egg yolks and the whole egg until thick and light.
3. Gradually beat in 1/2 cup sugar, then the 1 cup hazelnuts and bread crumbs.
4. Continue to beat until mixture forms a dense, moist mass.
5. Beat egg whites until very foamy, then add remaining 1/4 cup sugar, 1 tablespoon at a time; beat until whites form stiff peaks.
6. Mix about 1/4 of whites into hazelnut mixture.
7. Sprinkle with flour and gently fold in the remaining whites, just until no trace of whites remains Grease and flour 10-inch spring-form pan.

eggs, egg, ground hazelnuts, sugar, bread crumbs, flour, heavy cream, sugar, vanilla, ground hazelnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544298 (may not work)