* Exported from MasterCook Mac * Haselnusstorte (Hazelnut Torte) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Tortes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lg Eggs -- separated 3/4 c Sugar 6 tb Water 1 3/4 c Cake flour -- sifted 1 ts Baking powder 1 1/2 c Hazelnuts (filberts) -- ground * 1 ts Vanilla extract 2 tb Confectioners' sugar 1 c Heavy cream -- 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" springform pan. Bake at 375°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 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. - - - - - - - - - - - - - - - - - -