Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 cup ground hazelnuts
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs, separated
- 2 Tablespoons water
- 1 teaspoon vanilla extract
- 1 cup sugar, divided
- 2 cups whipping cream
- 1/4 cup confectioners' sugar
- 2/3 cup pureed canned apricots
- 1/2 cup apricot jam, warmed
- whipped cream (optional)
- sliced/whole/or chopped hazelnuts (optional)
From: Lori Roberg, of Slinger, WI
Makes: 12 to 14 servings
In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside.
In a mixing bowl, beat the egg yolks, water and vanilla until lemon colored. Gradually add 3/4 cup sugar; set aside.
In another bowl, beat egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold a fourth of the dry ingredients into the egg yolk mixture. Repeat three times. Fold in the egg white mixture.
Line two greased 9 inch round baking pans with waxed paper; then grease the paper.
Spread batter evenly into the pans.
Bake in a 350 degree oven for 20 to 25 minutes OR until the cake springs back when lightly touched in the center.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Fold in the appricots.
Split each cake into two layers.
Spread the filling between layers and over sides of torte.
Spread the jam over the top.
Garnish with whipped cream, apricots and hazelnuts if desired.
Store in the refrigerator.
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