Yield: 8 servings
|5 larges||Eggs, Separated|
|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.