Try this delicious cake recipe:
Mix sugar and grated hazelnuts into the stiff beaten egg whites, pour the dough into three pre-prepared cake pans of 26 cm ø size and bake them in moderately hot oven at 140 °C for about 3/4 hour.
Meanwhile, lightly roast the hazelnuts in the oven to loosen the shells. Now the peeled almond kernels, together with the hazelnuts – lying on a baking tray – are roasted in the stove sprinkled with sugar until light yellow and then ground. To the cream the butter is stirred very creamy with the sugar and the kirsch. Take away 4 tbsp. of this quantity for the sprinkling, mix the ground hazelnuts and almond kernels into the remaining mixture and coat the three parts of the cake with it. These are put together, decorated with the reserved buttercream, which is again stirred thoroughly, and the outer edge is smoothly coated with it.
(E. Wundt, M. Künzler, U.Rothmund: Kochbuch der Koch- und Haushaltungsschule, G. Braun GmbH)
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