Austrian Hazelnut Torte

• 6 large eggs separated
• 1 cup sugar
• 1 cup hazelnuts (filberts) finely chopped,toasted
• 3/4 cup bread crumbs dry
• 2 tablespoons orange juice
• 18 teaspoon salt
• 2 cups heavy whipping cream whipped

1. In a large bowl, beat egg yolks and sugar until light lemon-colored.
2. Stir in the chopped hazelnuts, bread crumbs and orange juice.
3. In another mixing bowl, beat egg whites and salt until stiff peaks form;fold into hazelnut mixture.
4. Spoon into a greased 9-in.
5. springform pan.
6. Bake at 350F (180C).
7. for 25 to 30 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9. Split cake into two layers.
10. Spread half of the whipped cream over one layer;top with the remaining layer and whipped cream.
11. Garnish with halved hazelnuts if desired.
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eggs, sugar, hazelnuts, bread crumbs dry, orange juice, salt, heavy whipping cream

Taken from recipeland.com/recipe/v/austrian-hazelnut-torte-50412 (may not work)