Hazelnusstorte(Hazelnut Cake)

Preheat oven to 275° with rack in center of oven.

Beat egg yolks and the whole egg until thick and light.

Gradually beat in 1/2 cup sugar, then the 1 cup hazelnuts and bread crumbs.

Continue to beat until mixture forms a dense, moist mass.

Beat egg whites until very foamy, then add remaining 1/4 cup sugar, 1 tablespoon at a time; beat until whites form stiff peaks.

Mix about 1/4 of whites into hazelnut mixture.

Sprinkle with flour and gently fold in the remaining whites, just until no trace of whites remains Grease and flour 10-inch spring-form pan.