5 lg Eggs, Separated 1 1/2 c Hazelnuts (Filberts),Ground*
3/4 c Sugar 1 ts Vanilla Extract
6 tb Water 2 tb Confectioners’ Sugar
1 3/4 c Cake Flour, Sifted 1 c Cream, Heavy, Whipped
1 ts Baking Powder Fresh Strawberries, Optional
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 375 degrees F for 30 minutes or until cake
is done. Cool cake on a wire rack. When completely cooled, split the
cake into 2 layers. Fold the vanilla, confectioners’ sugar, and
remaining 1/2 cup of nuts into the whipped cream. Spread whipped
cream between the 2 cake layers and on top of the cake. Chill until
serving time. Garnish with fresh strawberries, if desired. *
Hazelnuts are available at most stores under the name of Filberts.
They 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.
Yields
8 servings