Oma's Hazelnut Torte Ingredients Separate eggs. Beat whites until stiff. Set aside. Beat yellows stiff with the powdered confectioners sugar until foamy and creamy. While you are doing this add the pinch of salt. Grind hazelnuts in a food processor. Very important: when grinding the nuts do not grind to a powder, but rather, grind them finer than a rough chop. Add nut mixture to egg and sugar mixture along with vanilla. The dough will become stiff. Fold egg whites into mixture. Pour into 2 large spring form pans that have been sprayed throughly with canolla oil. Bake slowly in a 300° to 325° oven until tester comes out clean. When cooled remove from pans and slice each cake horizontally so each cake is in two sections. Whip the heavy cream with vanilla and confectioners sugar. Put cream mixture between sections. You will have a cake to keep and one to give away! Or, if you prefer you can make four layers with the cream mixture in between. Be sure to anchor the layers with bakers sticks so the layers do not slide. Enjoy! |
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