August 20, 2017
"This can be a little time consuming, but well worth the effort."
- Serving Size: 1 (66.2 g)
- Calories 202.2
- Total Fat - 12 g
- Saturated Fat - 3.3 g
- Cholesterol - 115.3 mg
- Sodium - 61.3 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1.1 g
- Sugars - 14.4 g
- Protein - 5.6 g
- Calcium - 35.9 mg
- Iron - 1.1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Preheat oven to 325°F.
Beat egg white in a large bowl, until soft peaks form.
Slowly beat in 1/4 cup sugar till stiff peaks form.
In small mixing bowl beat egg yolks with 1/2 cup sugar until thick. Add breadcrumbs, flour and 2/3 cup hazelnuts.
Carefully fold yolk mixture into the egg whites.
Spread in a 10x2-inch springform pan.
Bake 40-50 minutes, or until cake springs back when touched lightly.
Place on wire rack to cool.
Beat whipping cream with 1 tbsp sugar and vanilla.
Take cake out of pan and cut it horizontally, into 2 layers.
Place one layer on serving platter and frost with 1/3rd of the whipped cream.
Top with the second layer and frost it with another 3rd of the whipped cream.
Frost sides of torte with half of the remaining whipped cream, and carefully press remaining ground hazelnuts into the sides.
Decorate top of torte with remaining whipped cream, using a pastry bag.
Tips & Variations
No special items needed.