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℉ (190℃) 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 ½ 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 ¼ cup at a time in a blender, or chop as finely as you can with a sharp knife.