7 eggs, separated
3/4 c. powdered sugar
1/8 tsp. cinnamon
1 tsp. lemon juice
Grated rind of 1/2 lemon
1/2 c. dried bread crumbs
1 c. finely ground hazelnuts
1/4 tsp. salt
Sweetened whipped cream

Beat egg yolks and powdered sugar until very light; fold in cinnamon, lemon juice, lemon rind, bread crumbs and hazelnuts.

Beat egg whites and salt until stiff but not dry. Fold into mixture gently. Grease and line 3 (9-inch) cake cans with waxed paper. Spread batter into pans. Bake at 350 degrees for 30 minutes. Let cake age 1 day. Spread whipped cream between layers and on top; garnish with chopped hazelnuts, if desired.