Cream butter with powdered sugar, vanilla sugar, cinnamon, salt and grated lemon zest. Gradually beat in the egg yolks. Beat egg whites with granulated sugar until stiff peaks form, then fold loosely into the mixture. Mix hazelnuts with breadcrumbs and also stir in loosely. Line a cake tin with baking parchment, fill in the mixture and bake in a preheated oven at 170° C for approx. 70 minutes. Allow to cool and sprinkle with powdered sugar.
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