---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Haselnusstorte (Hazelnut Torte)
  Categories: German, Cakes
       Yield: 8 servings
  
 	    5 ea Eggs; Large, Separated 	 1 1/2 c  Hazelnuts
      (Filberts);Ground*
     3/4 c  Sugar                               1 ts Vanilla Extract
       6 tb ;Water                              2 tb Confectioners' Sugar
   1 3/4 c  Cake Flour; Sifted                  1 c  Cream; Heavy, Whipped
 	    1 ts Baking Powder			     1 x  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 10-inch 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 1/2 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
   1/4 cup at a time in a blender, or chop as finely as you can with a sharp
   knife.
  
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