Preheat oven to 325°

Lightly grease an 8” round cake pan and line with parchment.

In a large bowl, whip the egg yolks with the brown sugar until light and airy. Add the hazelnut paste and continue to whisk until well combined. Add the hazelnut flour, coarse chopped hazelnuts, and salt. Stir until combined. Mixture will be stiff.

In a separate bowl, whip egg whites until frothy and soft peaks begin to form. Slowly add corn syrup and continue to beat until stiff peaks form being careful not to over whip, the whites should be glossy.

Using a large spatula, gently fold one fourth of the egg white mixture into the hazelnut mixture. Continue to fold in the remaining egg whites; the batter will be much lighter.

Bake at 325° for 20-25 min. Do not open the oven door during cooking as the torta could possibly collapse.

When the torta is done, remove from the oven and run a knife around the edges. Flip out onto a cooling rack and then flip it back upright as the top is light and will stick to the cooling rack. Let the torta cool completely and serve with crème anglaise.