|½ pounds||Oregon hazelnuts, ground|
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. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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