Recipe(tried): I remembered another good one!

While driving home from work tonight, I remembered this recipe, one of the best things I have ever made with hazelnuts. It is a traditional German torte with hazelnuts, and wonderful!
In these kinds of tortes, ground nuts take the place of most of the flour.
Haselnusstorte

Time Life Books - The Cooking of Vienna's Empire

6 eggs -- separated
1 egg
1 cup hazelnuts -- ground
3/4 cup sugar
1/3 cup sugar
1 teaspoon flour
1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla
1/3 cup hazelnuts -- ground, decoration
1/3 cup bread crumbs

Preheat oven to 275 . lightly toast the ground hazelnuts. In a large bowl, beat the egg yolks and the whole egg together until the mixture is thick. Gradually beat in 1/2 cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
In another bowl, beat the egg whites, adding 1/4 cup of the sugar. Beat into stiff peaks. With a subber spatula, mix about 1/4 of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold tn the rest of the whites.
Butter and flour a 10 inch springform pan. Pour the batter into the pan, smooth the top with a spatula and bake the cake in the middle of the oven for 35 to 45 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it from the oven and let the cake cool, then slice it into two layers.
Whip the cream, and add sugar and vanilla. Spread between layers and over cake. Place cake on large square of waxed paper. Throw nuts over cake. Serve at once.