Pour the hazelnuts (with the peel) into a blender and blend them to form a flour;
Pour the egg yolks into the bowl of a stand mixer (but you can also use a whisk) and whisk them together with the sugar until you obtain a fluffy, frothy mixture;
In another bowl, pour the egg whites with a pinch of salt and beat them until stiff;
After that, we add the whipped egg whites to the bowl of egg yolks and mix delicately until everything is well combined;
Add the hazelnut flour and mix delicately so as not to deflate the mixture;
Line (with baking paper) a 24 cm diameter baking pan and pour in the mixture;
Bake the cake (in a preheated oven at 180 degrees) and cook for 30/35 minutes;
Once the cooking time is up (check the cake is cooked with a toothpick) take it out of the oven and let it cool completely in the pan (otherwise it will fall apart);
