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1. Preheat the oven to 275°F. In a large bowl, beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color.
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2. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
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3. In another bowl, beat the egg whites with the wire whisk or rotary or electric beater until they begin to foam, then add ¼ cup of the sugar, 1 tablespoon at a time.
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4. Continue to beat until the whites form stiff, unwavering peaks when the beater is lifted from the bowl. With a rubber spatula, mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites.
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5. Continue to fold until no trace of the whites remains. Be careful not to overfold.
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6. Butter and flour a l0-inch spring form pan. Turn the pan over and strike it to remove excess flour. Pour the batter into the pan, smooth the top with a spatula and bake the cake in the middle of the oven for 45 to 50 minutes, or until it shrinks slightly from the sides of the pan.
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7. Remove the upper part of the pan as soon as you take it from the oven. Let the cake cool, then slice it into two equal layers, using a long, sharp, serrated knife. (The cake will fall somewhat after it is removed from the oven.)
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THE FILLING:
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1. Whip the chilled cream with a wire whisk or rotary or electric beater until it begins to thicken.
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2. Add the sugar and vanilla and continue to whip until the cream holds its shape firmly.
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3. Reconstruct the cake by first placing the bottom layer on a sheet of wax paper at least 18 inches square.
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4. Spread whipped cream on top to a thickness of ½ inch and place the other layer over it.
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5. With a spatula, completely mask the cake with the rest of the whipped cream.
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THE DECORATION:
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1. Scatter the 1/3 cup of hazelnuts on the wax paper around the cake.
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2. Then lift a small portion of the paper and toss the nuts on to the cake.
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3. Repeat until all the nuts are used. Serve at once.
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