Austrian Hazelnut Torte

• 6 eggs,
• 1 cup sugar
• 1 cup finely chopped hazelnuts, toasted
• 3/4 cup dry bread crumbs
• 2 tablespoons orange juice
• 1/8 teaspoon salt
• 2 cups heavy whipping cream, whipped
• Additional hazelnuts, halved, optional

1. In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
2. In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
3. Spoon into a greased 9-in. springform pan. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.

eggs, sugar, hazelnuts, bread crumbs, orange juice, salt, heavy whipping cream

Taken from www.tasteofhome.com/recipes/austrian-hazelnut-torte/ (may not work)