Preheat oven to 180 degrees.

Grease a deep 20cm round cake tin, line bse with baking paper.

Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.

Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.

Turn onto wire rack to cool.

Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.

Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.

Dust top of cake with icing sugar on completion.