Hazelnut Torte

• 2 egg whites
• 1/2 tablespoons caster sugar
• 2 tablespoons plain flour
• 100g hazelnut meal, toasted
• Filling
• 1/4 cup custard powder
• 1/4 tablespoons caster sugar
• 1 cup milk
• 3 teaspoons instant coffee, dissolved in 1 tablespoon boiling water Walgreens $6.99 thru 02/06
• 250g PHILADELPHIA Cream Cheese, softened
• 2 tablespoons caster sugar
• cocoa and icing sugar, optional, to garnish

1. Beat egg whites in a small bowl until soft peaks form.
2. Gradually add the sugar, beating well between each addition.
3. Fold in flour and hazelnut meal.
4. Draw 3 x 15cm circles on baking paper and place on a baking tray.
5. Spread meringue mix evenly over circles.
6. Bake at 160C for 25-30 minutes or until firm.
7. Allow to cool.
8. Combine custard powder, sugar and 2 tablespoons of milk in a saucepan until smooth.
9. Gradually pour in milk and stir over medium heat until just boiling and thickened.
10. Cover and cool.
11. Beat Philly* and sugar with an electric mixer until smooth.
12. Gradually add coffee mixture and custard and beat until smooth.
13. Spread one meringue with 1/3 of the Philly* mixture and the repeat the layers twice.
14. Decorate with dusted cocoa and icing sugar, if desired.

egg whites, caster sugar, flour, hazelnut meal, filling, custard powder, caster sugar, milk, instant coffee, philadelphia cream cheese, caster sugar, cocoa

Taken from www.kraftrecipes.com/recipes/hazelnut-torte-103773.aspx (may not work)