Austrian Hazelnut Torte

Directions

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.