Melt butter in a saucepan. Sprinkle in flour and sweat until golden brown while stirring. Slowly add the milk with a whisk. Bring to the boil and simmer gently for 10 minutes, stirring once more each time. Crumble the cheese, stir into the sauce and let it melt, season with salt, nutmeg and pepper. Separate eggs. Beat hominy and yolks in a hand mixer, then pour into a suitable bowl. Add the cheese sauce. Whip egg whites with a pinch of salt until stiff and finally fold into corn mixture. Grease the bottom of an ovenproof souffle dish and sprinkle with the ground hazelnuts. Fill the mold with the mixture and place in the center of the oven heated to 220 °C. Bake for 20 to 25 minutes until golden brown.
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