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Haselnusstorte (Hazelnut Torte)



8 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.













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