=== FOR THE PANS ===
Nonstick vegetable cooking
-spray
(or 1 1/2 tbspns unsalted
-butter or
Margarine)
3 tb Sugar
=== HAZELNUT TORTE ===
10 Eggs – (extra large);
-separated
1 1/2 c Sugar
4 c Finely-ground unblanched
-hazelnuts
1/4 ts Salt
=== FILLING AND FROSTING ===
2 1/2 c Well-chilled heavy cream
2 tb Sugar
1 ts Vanilla extract
=== DECORATION ===
12 Whole Blanched and toasted
-hazelnuts
(or 1/4 cup finely-ground;
Lightly-toasted hazelnuts)
For the pans: Liberally spray or butter two 10-inch springform pans,
add half the sugar to each, and tilt the pans first to one side, then
to the other, until all surfaces are evenly coated with sugar. Tap
out any excess sugar and set the pans aside. Preheat the oven to 350
degrees. For the hazelnut torte: Beat the egg yolks and sugar in the
large electric mixer bowl at highest speed for 3 to 5 minutes, until
the color and consistency of mayonnaise. Reduce the speed to low and
mix in the hazelnuts (the mixture will be very thick). Beat the egg
whites with the salt to stiff peaks. Fold about one fourth of the
beaten whites into the hazelnut mixture to lighten it, then gently
but thoroughly fold in the balance until no streaks of white or tan
show. Divide the batter evenly between the two prepared pans,
smoothing the surface as much as possible. Bake in the lower third of
the oven for 45 minutes. Remove the torte layers from the oven and
cool upright in their pans on wire racks for 10 minutes. Loosen each
layer around the edge with a spatula, then release and remove the
springform pan sides. Very carefully loosen each torte from the pan
bottom, lift the bottoms off, and cool the layers on wire racks to
room temperature. For the filling and frosting: Whip the cream with
the sugar and vanilla to very stiff peaks. Place one torte layer
upside down on a large cake plate and spread with half the whipped
cream. Set the second layer on top, right side up, and frost with the
remaining whipped cream. Do not frost the sides of the torte. To
decorate: Arrange the whole hazelnuts in a circle around the top of
the torte or sprinkle the finely ground nuts evenly over the top. Let
the torte stand at least 30 minutes before serving. When cutting, use
a sharp serrated knife. This recipe yields ?? servings.
Comments: To toast hazelnuts, spread the nuts in a baking pan and set
in a 350 degree oven for 30 to 35 minutes. Cool 10 minutes, bundle in
a clean tea towel, and rub briskly to remove the skins. Any bits
clinging to the nuts will add color. The easiest way to grind
hazelnuts fine — either unblanched or blanched and toasted — is in
a food processor fitted with the metal chopping blade. But proceed
with caution lest you churn the nuts to paste. For this torte, they
should be feathery.
Yields
1 servings