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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
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