Recipe - Haselnusstorte (Hazelnut Torte)

5 Eggs; Large, Separated
Three fourths cup Sugar
6 tablespoon ;Water
1 Three fourths cup Cake Flour; Sifted
1 teaspoon Baking Powder
1 One half cup Hazelnuts (Filberts);Ground*
1 teaspoon Vanilla Extract
2 tablespoon Confectioners' Sugar
1 cup Cream; Heavy, Whipped
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 10inch 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 One half 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 One fourth cup at a
time in a blender, or chop as finely as you can with a sharp knife.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini