Haselnusstorte (Hazelnut Torte)

---------- Recipe via Meal-Master (tm) v8.02

Title: HASELNUSSTORTE (HAZELNUT TORTE)
Categories: German, Cakes, Desserts, Pies
Yield: 8 servings

5 ea 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
1 x 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.

-----