Hazelnut Torte

Step 1: Preheat oven to 325°F.

Step 2: Beat egg white in a large bowl, until soft peaks form.

Step 3: Slowly beat in 1/4 cup sugar till stiff peaks form.

Step 4: In small mixing bowl beat egg yolks with 1/2 cup sugar until thick. Add breadcrumbs, flour and 2/3 cup hazelnuts.

Step 5: Carefully fold yolk mixture into the egg whites.

Step 6: Spread in a 10x2-inch springform pan.

Step 7: Bake 40-50 minutes, or until cake springs back when touched lightly.

Step 8: Place on wire rack to cool.

Step 9: Beat whipping cream with 1 tbsp sugar and vanilla.

Step 10: Take cake out of pan and cut it horizontally, into 2 layers.

Step 11: Place one layer on serving platter and frost with 1/3rd of the whipped cream.

Step 12: Top with the second layer and frost it with another 3rd of the whipped cream.

Step 13: Frost sides of torte with half of the remaining whipped cream, and carefully press remaining ground hazelnuts into the sides.

Step 14: Decorate top of torte with remaining whipped cream, using a pastry bag.