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Mix ground hazelnut kernels with the grated lemon peel and the juice of a lemon. Separate the eggs and stir the yolks with sugar until foamy, then carefully fold in the nut mixture. Beat the egg whites with a pinch of salt until stiff and fold gently under the walnut. Lay the bottom of a springform pan (26 cm) with baking paper, pour the mixture into the spring pan and smooth it out. Preheat the oven to 175 ° C and bake the cake for 45 min. Dust the cooled cake with powdered sugar.


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