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Apricot Hazelnut Torte




Source of Recipe


Unknown






List of Ingredients



• 1 cup ground hazelnuts
  
• 3/4 cup flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 4 eggs, separated
  
• 2 TBLS water
  
• 1 tsp vanilla
  
• 1 cup sugar, divided
  
• 2 cups whipping cream
  
• 1/4 cup powdered sugar
  
• 2/3 cup pureed canned apricots
  
• 1/2 cup apricot preserves, warmed
  






Instructions



1. In abowl, combine hazelnuts, flour, baking powder and salt. Set aside.
   
2. In a bowl,beat the egg yolks , water and vanilla until lemon colored.
   
3. Gradually add 3/4 cup sugar, set aside.
   
4. In a bowl, beat egg whites until soft peaks form.
   
5. Add remaining sugar, 1 TBLS at a time to egg whites, beating until stiff peaks form.
   
6. Fold a fourth of the dry ingredients into the egg yolk mixture.Repeat 3 more times.
   
7. Fold in the egg white mixture until combined.
   
8. Line 2 greased 9 inch round pans with waxed paper. Grease the paper also.
   
9. Spread the batter into the prepared pans.
   
10. Bake at 350 degrees for 20 to 25 minutes or until done.
    
11. Cool for 10 minutes in the pans before removing to wire rack to cool completely.
    
12. In a bowl, beat the cream until soft peaks form.
    
13. Add the powdered sugar until stiff peaks form.
    
14. Fold in the pureed canned apricots.
    
15. Split each cake layer in half horizontally.
    
16. Spread whipped cream filling between each cake layer, saving some for outside of cake and not spreading over the top layer.
    
17. Spread the warmed preserves over the top of cake.
    
18. Spread remaining whipped cream mixture over sides of cake and to meet edge of preserves topping.
    
19. Store in fridge.