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Haselnusstorte (Hazelnut Torte)
Servings: 8

5 eggs, separated
3/4 c sugar
6 T water
1 3/4 c cake flour, sifted
1 t baking powder
1 1/2 c hazelnuts, ground
1 t vanilla extract
2 T confectioners' sugar
1 c heavy cream, whipped
fresh strawberries

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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