Austrian Hazelnut Torte
Becky Goertemoeller
ingredients
- 6 eggs, separated
- 1 cup sugar
- 1 cup finely chopped hazelnuts, toasted
- 3/4 cup dry bread crumbs
- 2 TS. orange juice
- 1/8 tsp. salt
- 2 cups heavy whipping cream, whipped
- Additional hazelnuts, halved (optional)
directions
- 1
In a large mixing bowl, beat egg yolks and sugar until light lemon-colored. Stir int he chopped hazelnuts, bread crumbs and orange juice In another mixing bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
- 2
Spoon into a greased 9-inch spring-form pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3
Split cake into two layers. Spread half of the whipped cream over one layer; top with remaining layer and whipped cream. Garnish with halved hazelnuts.
Source: Becky Goertemoeller
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