Haselnusstorte (hazelnut torte)

 
                      Haselnusstorte (Hazelnut Torte)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Tortes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Large Eggs  -- Separated
      3/4  cup           Sugar
    6      Tablespoons   Water
    1 3/4  cups          Cake Flour  -- Sifted
    1      teaspoon      Baking Powder
    1 1/2  cup           Hazelnuts (Filberts)  -- Ground*
    1      teaspoon      Vanilla Extract
    2      tablespoons   Confectioners' Sugar
    1      cup           Heavy Cream  -- Whipped
                         Fresh Strawberries,If Desire
 					
 
    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 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.
  
 
 
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