Haselnusstorte (hazelnut torte)
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Haselnusstorte (hazelnut torte)
  Cakes    Tortes  
Last updated 6/12/2012 12:52:13 AM. Recipe ID 13893. Report a problem with this recipe.
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      Title: Haselnusstorte (hazelnut torte)
 Categories: Cakes
      Yield: 8 servings
      5    Eggs; Large, Separated
    3/4 c  Sugar
      6 tb ;Water
  1 3/4 c  Cake Flour; Sifted
      1 ts Baking Powder
  1 1/2 c  Hazelnuts (Filberts);Ground*
      1 ts Vanilla Extract
      2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
           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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Recipe ID 13893 (Apr 03, 2005)

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