Haselnusstorte (hazelnut Torte)
Author/Submitted by: Servings: 8 Categories:
Cakes
/
Desserts
Ingredients: 5
each
Eggs; Large,
Separated
3/4
cup
Sugar 6
tablespoons
,
Water
1 3/4
cups
Cake Flour,
Sifted
1
teaspoon
Baking Powder 1 1/2
cups
Hazelnuts (Filberts),
Ground*
1
teaspoon
Vanilla Extract 2
tablespoons
Confectioners' Sugar 1
cup
Cream; Heavy,
Whipped
Fresh Strawberries,
If Desire
Directions:
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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