hazelnut torte

Title: Haselnusstorte (Hazelnut Torte)
Yield: 8 Servings

Ingredients

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 fresh strawberries,if desire

Instructions

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.