250 grams (2 cups) of flour
250 grams (1/2 pound) of chopped hazelnuts
250 grams (2 ½ cups) of sugar
250 grams (1 1/8 cup) of butter, melted in a double boiler
a packet of yeast
Mix the egg yolks with the sugar using a mixer until creamy.
Continuing to mix, add in the chopped hazelnuts, melted butter, and the flour sifted in with yeast.
Beat the egg whites until stiff and carefully add them to the mixture.
Butter the cake tin and empty in the mixture.
Cook at 160°C (320°F) for about 40 minutes.