VOLUME 1 - Kilimanjaro Foods

Haselnusstorte (Hazelnut Torte)
1 Servings
5 eggs,large,
separated 3/4 c sugar
6 T ,water
1 3/4 c cake flour,sifted
1 t baking powder
1 1/2 c hazelnuts (filberts)
-ground*
1 t vanilla extract
2 T confectioners' sugar
1 c cream,heavy, whipped
1 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.