Hazelnut Torte

• 5 large eggs separated
• 3/4 cup sugar
• 6 tablespoons water
• 1 3/4 cups cake flour sifted
• 1 teaspoon baking powder
• 1 1/2 cups hazelnuts (filberts) ground
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1 cup cream heavy, whipped
• 1 x strawberries fresh, optional

1. Beat the egg yolks and sugar until very light, about 5 minutes.
2. Slowly add the water.
3. Sift the flour and baking powder together.
4. Mix with 1 cup of nuts.
5. Fold the flour mixture into the egg yolks.
6. Beat the egg whites until soft peaks form.
7. Gently fold the beaten whites into the batter.
8. Pour into a greased and floured 10-inch springform pan.
9. Bake at 375F (190C) F for 30 minutes or until cake is done.
10. Cool cake on a wire rack.
11. When completely cooled, split the cake into 2 layers.
12. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream.
13. Spread whipped cream between the 2 cake layers and on top of the cake.
14. Chill until serving time.
15. Garnish with fresh strawberries, if desired.
16. They should be blanched.
17. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
18. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.

eggs, sugar, water, cake flour, baking powder, hazelnuts, vanilla, powdered sugar, cream heavy, strawberries

Taken from recipeland.com/recipe/v/hazelnut-torte-35938 (may not work)