Ingredients
6 eggs, separated1 cup sugar1 cup finely chopped hazelnuts, toasted3/4 cup dry bread crumbs2 tablespoons orange juice1/8 teaspoon salt2 cups heavy whipping cream, whippedAdditional hazelnuts, halved, optional
Preparation
In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.
