Preheat the oven to 150 ° C top / bottom heat. Grease a springform pan with a diameter of 26 cm.
Separate the eggs, beat the egg whites very stiff. Mix the egg yolks with the sugar until creamy, stir in the nuts and fold in the egg whites. Pour the nut dough into the springform pan and bake on the middle rack for 90 minutes. Cover the cake with aluminum foil 30 minutes before the end of baking.
Take the cake out of the oven, leave it in the tin for another 10 minutes, then loosen the edge and place the cake on a wire rack.
Dust the cooled nut cake with powdered sugar or if you want, you can cover the cake with a glaze of 100 g dark chocolate and 1/4 of a small palm cube.