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1. Line a 9-inch springform pan with a disk of parchment paper slightly larger than the pan, so it covers the bottom and sides. Preheat the oven to 325u00b0F. Place your whipping cream in the refrigerator if you haven't already done so.
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2. In a large bowl, mix the ground hazelnuts and baking powder. Set aside.
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3. Separate the egg whites from the yolks. In the bowl of your stand mixer, add the egg whites, and whip with a pinch of salt on medium speed until stiff. In the meantime, in a large bowl, beat the sugar and egg yolks with a hand-held mixer, until the mixture is pale yellow. Stir in the ground hazelnut mixture with a spatula (at this point, the batter will be very thick, but stir well until all the ingredients are combined.)
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4. Once the egg whites are ready, fold them delicately into the hazelnut mixture one third at a time. Stir gently with a spatula until no white streaks remain. Pour into the prepared pan and bake for 55 minutes.
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5. While the cake bakes, make the whipped cream: Add the chilled whipping cream and the confectioners' sugar to the bowl of your stand mixer, and start whipping on low speed. After 2 minutes, turn to higher speed, and keep whipping until the consistency is creamy and thick. If the bowl gets too warm, pop it in the refrigerator for a few minutes before resuming the whipping.
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6. In the meantime, place the whole hazelnuts in the bowl of a food processor, and pulse 3 times for 1 second each, until you have roughly chopped hazelnuts.
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7. When the cake is completely cooled, spread the whipped cream on top. Sprinkle the chopped hazelnuts on top of that. Refrigerate if not serving right away. Remove from refrigerator 30 minutes before serving.
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Source: Allrecipes.
