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Haselns Kuchen (Hazelnut Cake)

280 g (10 oz.) ground hazelnuts
10 eggs, separated
280 g (1 1/2 cups) sugar
1 Tbsp. flour (rounded)

250 g (1 1/2 cups) powdered sugar
1/2 cup lemon juice, or rum, or amaretto

Mix the sugar and egg yolks with a mixer until creamy (this takes
longer than you'd suspect - mix for a longer rather than shorter
amount of time if in doubt). Mix the flour and nuts together, then
add them to the egg mixture and mix well. Whip the egg whites until
stiff and then fold them into the nuts/egg yolk mixture. Put batter
in a well buttered and floured 10" spring-form pan. Bake at 320 F
for 60 minutes.

Glazing: Mix powdered sugar and liquid; add a little water if
necessary. Blend. Spread over thoroughly cooled cake and let sit
for awhile to settle before cutting the cake.

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