Hazelnut Torte

Directions

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.