Haselnusstorte (hazelnut torte)

8 servings

Ingredients

Quantity Ingredient
5 eaches Eggs; Large, Separated
¾ cup Sugar
6 tablespoons ;Water
1¾ cup Cake Flour; Sifted
1 teaspoon Baking Powder
1½ cup Hazelnuts (Filberts);Ground*
1 teaspoon Vanilla Extract
2 tablespoons Confectioners' Sugar
1 cup Cream; Heavy, Whipped
1 x Fresh Strawberries,If Desire

Directions

Beat the egg yolks and sugar until very light, about 5 minutes.

Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done.

Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining ½ cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time.

Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about ¼ cup at a time in a blender, or chop as finely as you can with a sharp knife.

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