Hazelnut torte

Yield: 8 servings

Measure Ingredient
5 larges Eggs, 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
Fresh Strawberries, Optional

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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