Make a shortcrust pastry with butter, sugar, 3 egg yolks, flour and baking powder and lay it out on a baking tray (30 x 40 cm) lined with baking paper. Beat the egg whites until stiff, add the sugar by the tablespoon and mix. Gradually fold in the nuts, grated chocolate and the 2 whole eggs.
Spread the mixture on the short pastry and bake the cake in a preheated oven at 170° convection oven for 20 – 30 minutes. Make a glaze with powdered sugar and lemon juice and coat the cake with it while it is still hot.
Let cool and then cut into even slices (2 x 5 cm).