Hazelnut Torte Cake
Ingredients
5 eggs; large, separated
6 Tbsp. water
1 tsp. baking powder
1 tsp. vanilla extract
1 C. cream; heavy, whipped
3/4 C. sugar
1 3/4 C. cake flour; sifted
1 1/2 C. hazelnuts (filberts) ground
2 Tbsp. confectioners’ sugar
Fresh strawberries (optional)
Cooking Instructions
Beat the egg yolks and sugar until very light, for about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 C. 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 for 30 minutes or until cake is done. Cool the cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners’ sugar, and remaining 1/2 C. 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. 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 C. at a time in a blender, or chop as finely as you can with a sharp knife.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)