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1
Preheat the oven to 350F (175C).
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2
Grease and flour a 9-inch (23-centimeter) springform pan.
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3
In a saucepan, melt the butter.
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4
Remove from the heat and set aside to cool.
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5
Toast the hazelnuts in a dry frying pan until they are slightly browned; then grind them in a food processor until almost finely ground.
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6
In a bowl, whisk together the egg yolks and brown sugar until frothy.
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7
All the sugar should be dissolved and the batter should have a lighter color.
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8
Pour the slightly cooled butter into the egg yolk and sugar mixture and whisk together.
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9
Sift the flour and stir it carefully into the batter together with the hazelnuts, coffee, and salt.
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10
Stir as little as possible until you get a smooth, even batter.
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11
In a separate, grease-free bowl, whisk the egg whites, ideally with an electric mixer.
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12
When soft peaks form, add the cane sugar little by little.
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13
Mix until the batter forms stiff peaks.
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14
Carefully fold the sugar and egg white mixture into the batter and keep folding until the batter is evenly blended.
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15
Be careful not to overstir.
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16
Pour the batter directly into the pan.
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17
Bake for 30 to 40 minutes.
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18
The cake is done when a toothpick or knife inserted into the center comes out clean.
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19
If the cake starts to get a golden brown color earlier (which can happen after 20 minutes), remove it from the oven, cover it with aluminum foil, and put back in the oven.
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20
This will prevent the top of the cake from burning.
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21
Remove the cake from the oven and let cool slightly before serving.
