---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HASELNUSSTORTE (HAZELNUT TORTE)
 Categories: German, Cakes, Desserts, Pies
      Yield: 8 servings
 
      5 ea Eggs; Large, Separated
    3/4 c  Sugar
      6 tb ;Water
  1 3/4 c  Cake Flour; Sifted
      1 ts Baking Powder
  1 1/2 c  Hazelnuts (Filberts);Ground*
      1 ts Vanilla Extract
      2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
      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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