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Ingredients
- Nonstick vegetable cooking spray (or possibly 1 1/2 tbspns unsalted butter or possibly margarine)
- 3 Tbsp. Sugar
- 10 x Large eggs - (extra large) separated
- 1 1/2 c. Sugar
- 4 c. Finely-grnd unblanched hazelnuts
- 1/4 tsp Salt
- 2 1/2 c. Well-chilled heavy cream
- 2 Tbsp. Sugar
- 1 tsp Vanilla extract
- 12 whl Blanched and toasted hazelnuts (or possibly 1/4 c. finely-grnd, lightly-toasted hazelnuts)
Directions
- For the pans: Liberally spray or possibly butter two 10-inch springform pans, add in half the sugar to each, and tilt the pans first to one side, then to the other, till all surfaces are proportionately coated with sugar. Tap out any excess sugar and set the pans aside. Preheat the oven to 350 degrees.
- For the hazelnut torte: Beat the egg yolks and sugar in the large electric mixer bowl at highest speed for 3 to 5 min, till the color and consistency of mayonnaise. Reduce the speed to low and fold in the hazelnuts (the mix will be very thick). Beat the egg whites with the salt to stiff peaks. Fold about one fourth of the beaten whites into the hazelnut mix to lighten it, then gently but thoroughly mix in the balance till no streaks of white or possibly tan show. Divide the batter proportionately between the two prepared pans, smoothing the surface as much as possible. Bake in the lower third of the oven for 45 min. Remove the torte layers from the oven and cold upright in their pans on wire racks for 10 min. Loosen each layer around the edge with a spatula, then release and remove the springform pan sides. Very carefully loosen each torte from the pan bottom, lift the bottoms off, and cold the layers on wire racks to room temperature.
- For the filling and frosting: Whip the cream with the sugar and vanilla to very stiff peaks. Place one torte layer upside down on a large cake plate and spread with half the whipped cream. Set the second layer on top, right side up, and frost with the remaining whipped cream. Don't frost the sides of the torte.
- To decorate: Arrange the whole hazelnuts in a circle around the top of the torte or possibly sprinkle the finely grnd nuts proportionately over the top. Let the torte stand at least 30 min before serving. When cutting, use a sharp serrated knife.
- Comments: To toast hazelnuts, spread the nuts in a baking pan and set in a 350 degree oven for 30 to 35 min. Cold 10 min, bundle in a clean tea towel, and rub briskly to remove the skins. Any bits clinging to the nuts will add in color.
- The easiest way to grind hazelnuts fine - either unblanched or possibly blanched and toasted - is in a food processor fitted with the metal chopping blade. But proceed with caution lest you churn the nuts to paste. For this torte, they should be feathery.
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