German Hazelnut Cake

Ingredients

 * 6 	egg yolks
 * 1 	cup	sugar
 * 1/2 	lb	Oregon hazelnuts, ground
 * 6 	egg whites
 * whipped cream

Directions
Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in. Bake at 325 for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.