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Torte: Haselnusstorte




Source of Recipe


Internet


List of Ingredients




5 eggs, separated
3/4 cup sugar
6 tablespoons water
1-3/4 cups self-rising flour
1-1/2 cups ground hazelnuts
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup heavy cream, whipped
Fresh strawberries

Recipe



Preheat oven to 375°F. Spray a 10-inch springform pan with non-stick vegetable spray.

In a large mixing bowl, beat egg yolks and sugar until light and airy. Gradually beat in water.

In a small bowl, combine flour and 1 cup ground hazelnuts. Add to egg mixture; beating until blended.

In a large bowl, beat egg whites until very stiff. Fold into batter. Pour into prepared springform pan.

Bake for 30 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack.

Cut the cooled cake in half horizontally. Fold vanilla, confectioners' sugar, and remaining ground hazelnuts into whipped cream; spread between cake layers and on top of the cake. Chill for at least 2 hours before serving. Garnish with strawberries.

Serves 8