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(plus a few extra for decoration)
cup whipped cream
Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly add the water.
Sift the flour and baking powder together.
Mix with 1 cup of nuts.
Fold the flour mixture into the egg yolks.
Beat the egg whites until soft peaks form.
Gently fold the beaten whites into the batter.
Pour into a greased and floured 10-inch springform pan.
Bake at 180C degrees, for 30 minutes or until the cake is done.
Cool cake on a wire rack.
When completely cooled, split the cake into 2 layers.
Fold the vanilla, icing sugar and the remaining 1/2 cup of nuts into the whipped cream.
Spread whipped cream between the two cake layers and on top of the cake.
Chill until serving time.
Garnish with fresh strawberries or if you want an extra special look, garnish with hazelnuts dipped in chocolate and arrange in small clusters around the top.
Note- The hazelnuts should be blanched.
To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.
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