Hazelnut Cake From Verona

Butter and line with parchment a 10 by 2-inch deep layer pan. Set a rack in
the middle of the oven and preheat to 350 degrees.

Place the hazelnuts in a food processor and grind them finely, pulsing on
and off, to avoid making them oily. Pour them into a bowl and pour the
bread crumbs over them without mixing. Beat the yolks in a mixing bowl and
beat in the Marsala, then half the sugar and continue beating until very
light by hand, with a hand mixer set at medium speed, or in a heavy duty
mixer fitted with the whip. In a clean dry bowl, whip the egg whites with
the salt and continue whipping until the whites hold a very soft peak, by
hand, with a hand mixer set at medium speed, or in a heavy duty mixer
fitted with the whip. Increase the speed and whip in the remaining sugar in
a

slow stream. Whip the egg whites until they hold a soft, shiny peak.

Fold the yolk mixture into the whites, then fold in the hazelnut and bread
crumb mixture and when it is half incorporated, pour the melted butter down
the side of the bowl, continuing to fold until the batter is smooth. Be
careful not to over mix the batter or it will deflate. Cut through the
center of the bowl with a rubber spatula, making sure that the end of the
spatula reaches down to the bottom of the bowl on every pass through the
batter, so that none of the ingredients remain unmixed at the bottom of the
bowl.

Pour the batter into the prepared pan and bake the Torta about 30 minutes
or until the top is well colored and the center is firm when pressed with a
fingertip. Cool the Torta in the pan for a minute, then loosen it from the
pan with the point of a small paring knife. Invert it onto a rack, then
invert it again so that it cools on the paper. Serve lightly dusted with
confectioners’ sugar. Keep the Torta tightly covered at room temperature or
in the refrigerator. If it has been refrigerated, allow it to come to room
temperature before serving.

Yield: one 10-inch cake