Haselnusstorte (hazelnut torte)

Yield: 8 servings

Ingredients:

5 ea Eggs; Large Separated 1 1/2 c Hazelnuts (Filberts);Ground*
3/4 c Sugar 1 ts Vanilla Extract
6 tb ;Water 2 tb Confectioners' Sugar
1 3/4 c Cake Flour; Sifted 1 c Cream; Heavy Whipped
1 ts Baking Powder 1 x Fresh Strawberries

Instructions:

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.