3
Increase the oven temperature to 425 degrees F", "Toast your hazelnuts, then put them directly into a dry, large dishcloth. Rub them together to remove & discard the majority of the skins. Don't worry if there are some skins left on the nuts; it enhances their flavor! Let the hazelnuts cool completely.", "Chop the cooled hazelnuts finely in your food processor, and then set aside. (I find that it is easier to do this 4 ounces at a time, so that you have more control over the grind.)", "Whisk the sugar, egg yolks, and vanilla together until frothy and light, and the sugar is dissolved. I start with 5 egg yolks then add another if it seems too heavy. Add the finely chopped hazelnuts.", "Whisk the egg whites until stiff and gently fold them into the nut mixture. Place into a prepared springform pan", "Bake at 425u00b0 F for the first 10 minutes, then lower the oven to 375u00b0 F and continue baking for another 30 minutes until a cake tester comes out clean.", "Let the cake cool in the springform pan for at least 15 minutes, then remove the collar by a running knife inside it. When completely cool sift powdered sugar over the top; I use a vanilla-scented sugar. Devour slowly!"]
