Hazelnuts bake 10 minutes in very hot oven or roast for 3-4 minutes in a dry pan, then grind . The yolks were removed and broken down by the mixer together with sugar for yielding a slightly yellow cream. Add the lemon juice and grated lemon rind. Egg whites are broken down into the snow, carefully placed the bowl on the cream of yolks and pour hazel nuts and flour. The mixture is stirred gently with a wooden spoon in one direction only to homogenization. Round baking tin with butter and pour the mixture into it. Bake in preheated oven 150-160 C for 40 minutes, checking with a wooden skewer. In a small saucepan put vermouth, orange juice and sugar for the icing. Boil and boiled for 1-2 minutes to completely dissolve the sugar. Starch was dissolved in a little water, and added to a fruit syrup. Once thickened poured onto cooled cake and allowed to cool. Is optional decorate with whipped cream, grated chocolate, nuts, orange.