Moist sponge cake

Cover the bottom of a springform pan with a diameter of 16-20 cm with baking paper. If using a ring, place it on a baking tray lined with baking paper. Preheat the oven to 175 C, “top+bottom” mode.

Dry the nuts in a dry frying pan, rub in your palms to separate the husks. Grind into medium flour in a food processor until there are chunks left. Melt the butter and cool to 40C.

Mix crushed nuts, flour and 60 g of sugar with the egg, yolks and melted butter in a large bowl. Stir until smooth.

Start beating the whites with a mixer, immediately adding sugar (50 g).

Beat until soft, slightly flowing foam forms - until soft peaks form.

Using a spatula, mix the nut mixture with 1/3 of the beaten egg whites.

Add the remaining whites and fold with a spatula.

Transfer the dough into a pastry bag without a tip and pipe into the prepared pan. Or just put it into a mold or ring and level it with a spatula. Place the baking sheet in the oven and immediately reduce the oven temperature to 160 C. Bake for 20-25 minutes. The biscuit is ready when it has become golden in color and the surface springs confidently when pressed with a finger. Transfer the cake pan to a wire rack and cool for 5-7 minutes. Press the cake down with your fingers to make it firmer.

Run the tip of a knife around the perimeter of the pan to loosen the cake and remove from the pan. Cool completely on a wire rack. The cooled biscuit can be used immediately or wrapped in film and stored for up to 7 days in the refrigerator or up to two months in the freezer.