Austrian Hazelnut Torte
This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange.Its luscious cream filling and topping is accented with citrus. 112
heavy whipping cream
In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice. In another mixing bowl, beat egg whites and salt until stiff peaks form;fold into hazelnut mixture. Spoon into a greased 9-in. springform pan. Bake at 350℉ (180℃). for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake into two layers. Spread half of the whipped cream over one layer;top with the remaining layer and whipped cream. Garnish with halved hazelnuts if desired.