Viennese hazelnut torte
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Viennese hazelnut torte
  Viennese    Tortes  
Last updated 6/12/2012 1:28:36 AM. Recipe ID 64027. Report a problem with this recipe.
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      Title: Viennese hazelnut torte
 Categories: Desserts
      Yield: 2 Tortes
      4    Eggs
    1/4 c  Fine granulated sugar
    3/4 c  Grated Oregon hazelnuts
           -(or finely chopped)
    1/4 c  Dry fine bread crumbs
    1/4 ts Cream of tartar
    1/8 ts Salt
    1/4 c  Fine granulated sugar

  1 1/2 c  Fresh raspberries
    3/4 c  Red raspberry jelly
           Whipped cream
  Yield: 2 10-inch tortes.
  Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then
  beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and
  bread crumbs. Beat egg whites until foamy. Add cream of tartar and
  salt, the continue beating, add sugar until stiff peaks form. Fold in
  yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake
  at 350 for 30 minutes, or until done. Top with mixture of raspberries
  mixed gently with melted jelly. Garnish with whipped cream.
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board

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Recipe ID 64027 (Apr 03, 2005)

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