Torta di Nocciola
315 g chopped hazelnuts
60 g plain flour, passed through a sieve
300 g white sugar
1 teaspoon vanilla essence
1/2 teaspoon salt
8 egg whites
Preheat your oven at 180 C.
Butter a round springform pan, 24 cm wide and dust it with flour.
In a salad bowl, mix the chopped nuts with 125 g of sugar and the flour.
In another bowl, using an electric mixer, beat the egg whites and salt until they create a foam.
With the mixer still running, gradually beat in the remaining sugar until the whites form soft peaks.
Add the vanilla essence and beat until the whites become stiff.
Using a spatula, gradually fold the whites into the ground nut mixture.
Spoon the mixture into the prepared pan.
Bake for 1 hour. Check if your cake is ready by inserting a wooden toothpick in the center of the cake. If it comes out clean the cake is ready.
Let the cake cool off completely before serving.
Serve with vanilla ice-cream.