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- Mix together the egg yolks and Sugar.
- Blend in the hazelnuts.
- Beat the egg whites separately until stiff; fold in.
- Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in.
- Bake at 325 for 25 to 30 minutes.
- Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.