Viennese hazelnut torte

Yield: 2 Tortes

Measure Ingredient
4 Eggs
¼ cup Fine granulated sugar
¾ cup Grated Oregon hazelnuts (or finely chopped)
¼ cup Dry fine bread crumbs
¼ teaspoon Cream of tartar
⅛ teaspoon Salt
¼ cup Fine granulated sugar
1½ cup Fresh raspberries
¾ cup Red raspberry jelly
Whipped cream

TORTE

TOPPING

Yield: 2 10-inch tortes.

Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat in ¼ cup sugar and continue beating. Fold in hazelnuts and bread crumbs. Beat egg whites until foamy. Add cream of tartar and salt, the continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350 for 30 minutes, or until done. Top with mixture of raspberries mixed gently with melted jelly. Garnish with whipped cream.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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