10 oz. hazelnuts
1 1/3 c. sugar
1 pkg. vanilla sugar
8 big eggs
2 tbsp. water

FILLING:

1 1/2 pts. whipping cream
1 pkg. vanilla sugar

Separate egg yolks and whites. Beat egg whites very stiff. Beat egg yolks, sugar, vanilla sugar and water until creamy. Ad beaten egg whites and ground hazelnuts, fold under, do not beat.

Bake in spring form. Spring form must be greased and have cut rite paper. Bake cake one day before filling. Slice cake twice and spread jam over the two bottom layers then spread whipping cream over layers and top. Garnish edge with sliced almonds.