5 ea Eggs; Large, Separated
3/4 c Sugar
6 tb ;Water
1 3/4 c Cake Flour; Sifted
1 ts Baking Powder
1 1/2 c Hazelnuts (Filberts);Ground*
1 ts Vanilla Extract
2 tb Confectioners’ Sugar
1 c Cream; Heavy, Whipped
1 x Fresh Strawberries,If Desire
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