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1
Cake:.
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2
Preheat oven to 375u00b0F.
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3
Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
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4
Beat egg yolks and sugar in large mixer bowl until pale and creamy.
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5
Fold in hazelnuts, flour, and almond flavoring.
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Beat egg whites until stiff and fold into egg yolk mixture.
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Spread batter gently in prepared pan(s).
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8
Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
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9
Filling:.
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Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
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11
Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
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12
Cool, stirring frequently.
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13
To Assemble Cake:.
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If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
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15
Spread 1 layer with filling.
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Top with second layer.
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17
Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
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18
Press onto cake.
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19
Blend icing sugar with enough lemon juice to give a coating consistency.
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20
Spread over cake and decorate as desired.
