Haselnusstorte (Hazelnut Torte)

Recipe Ingredients

5		Eggs - separated
3/4 cup	148g / 5.2oz	Sugar
6 tablespoons	90ml	Water
1 3/4 cups	109g / 3.8oz	Cake flour - sifted
1 teaspoon	5ml	Baking powder
1 1/2 cups	355ml	Hazelnuts (filberts) - ground
1 teaspoon	5ml	Vanilla extract
2 tablespoons	30ml	Confectioners' sugar
1 cup	237ml	Heavy cream - whipped
		Fresh strawberries

Recipe Instructions

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 375F 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 1/2 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 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.

Source:
from J. Armstrong

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