• Beat egg yolks and whole egg on high speed of electric mixer until thick and lemon coloured. Gradually add ½ cup sugar, beat until very thick, about 7 minutes. Gently fold in the nuts and breadcrumbs or (all-purpose flour instead of the breadcrumbs.)
• Beat the egg whites and a 1/4 cup sugar till soft peaks form.
• Gently fold 1/4 of the stiff egg whites into the yolks thoroughly and gently. Sprinkle flour over mixture and fold in with remaining egg whites.
• Turn into a greased 10” spring form pan.
• Bake at 275°F for 55 to 65 minutes or until cake shrinks slightly from sides of pan
• Remove pan ring and let cake cool.
• When cake is completely cool, cut in half lengthwise to make a top and bottom layer. with a very long bladed knife. For a taller cake double the recipe and make 2 cakes which will give you 4 layers.

Filling Directions:

• Beat whipping cream until very stiff. Halfway through add icing sugar and near end add 2 tablespoons kirsch or rum. Set aside.

Assembling cake:

• When cake is cooled cut in half. Mix jam and remaining kirsch together and spread on bottom layer of cake. Spread a generous layer of whipping cream over the jam. Assemble top layer and cover with remaining whipping cream.
• Decorate with hazelnuts and grated chocolate on top of cake.