Preheat oven to 350 and grease a 9” springform pan well

For torte, blend egg yolks and sugar with mixer until they are creamy, yellow and smooth

Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside

Whip the egg whites in another bowl until firm, then fold in the yolk mixture

While baking, make the icing. In a saucepan, boil the sugar in the water until it dissolves. Continue bowling slowly until the mixture reaches 238 degrees Fahrenheit, the soft-ball stage on a candy thermometer. Or you can test the thickness of it by dropping a bit in cold water and seeing if it holds its shape.

In a bowl, beat additional egg yolks at medium speed until thickened, 3 to 4 minutes, and add the boiling sugar syrup a little bit at a time to the yolks while continuing to beat, for 3 to 4 minutes, until light yellow. Beat for 2 to 3 more minutes until cooled. Add the butter and beat at low speed for 5 minutes until light and creamy. Add the ground hazelnuts and mix.

When cake is completely cooled, slice into two or three layers.

Put icing on each layer evenly on the tops and sides, decorating with the whole hazelnuts on top.