---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SOLOTHURNER NUSSTORTE (SOLOTHURN HAZELNUTS GA
  Categories: Swiss, Cakes
       Yield: 8 servings
  
 ---------------------BASE AND TOPPING---------------------
       3    Egg whites
     100 g  Sugar
     100 g  Hazelnuts, ground
      20 g  Cornflour
 
 -----------------------BUTTER CREAM-----------------------
     150 g  Unsalted butter
     120 g  Icing sugar
      50 g  Hazelnuts, roasted and
            -- coarsely ground
 
 --------------------------SPONGE--------------------------
     150 g  Butter
     150 g  Sugar
       3    Eggs, separated
     100 g  Flour
      20 g  Cornflour
      50 g  Hazelnuts, roasted and
            -- ground
  
   FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg
   whites and sugar to a stiff meringue (adding sugar
   gradually) and fold in the hazelnuts and cornflour.
   Mark 2 circles, 22 cm diameter, on a greased and
   floured baking tray. Using a plain nozzle, pipe the
   mixture onto the tray, covering the two circles to a
   depth of 1/2 cm. Bake for 12 to 15 minutes at 160 oC,
   then remove from the baking tray WHILST HOT. Allow to
   cool. When cold, spread a thin layer of butter cream
   on one circle, cover with the sponge (recipe below)
   and then spread a layer of butter cream over the
   sponge. Place the second circle on top, mask the sides
   with butter cream and coat these with the coarsely
   ground hazelnuts (roasted). Dust the finished gateau
   with icing sugar. SPONGE: Cream the butter and sugar.
   Add the egg yolks one at a time and continue beating.
   Mix the flour, cornflour and hazelnuts together. Fold
   the dry ingredients and the stiffly beaten egg whites
   into the creamed mixture alternately. Pour into a
   greased sponge tin (22 cm diameter) and bake for 20
   minutes at 160-170 oC.
  
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