HAZEL NUT CAKE

                            (HASELNUßTORTE)

6		eggs (separate egg whites and yolks)
1		cup sugar
	3/4	cup finely ground hazel nuts (filberts)
	3/4	cup bread crumbs (plain)
2		teaspoons baking powder
2		cups whipping cream
1		cup powdered sugar
1		envelope unflavored gelatine
2	1/2	tablespoons cold water
		whole filberts for decorations

Beat egg yokes with 1 cup of sugar until creamy (about 5 minutes).
Mix the ground nuts with the bread crumbs and baking powder and then add to the egg mixture.
Beat the egg whites until stiff and carefully fold into the mixture.
Pour the mixture into a greased and floured (bottom only) springform pan (10" X 3").
Bake in a preheated oven at 375° for 40 minutes.
Take out of the oven and immediately turn over on a platter to cool.
Once the cake is cold cut it into two layers and set it aside.
Place the cold water in a saucepan and sprinkle the gelatine over it.
Stir this mixture over hot water in a double boiler until the gelatine is dissolved and cool slightly.
Beat 2 cups whipping cream with powdered sugar until fairly stiff.
Add gelatine mixture slowly, beating until stiff.
Spread ¼ of it over the bottom layer.
Place the second layer on top and cover the entire cake with the rest of the mixture.
Decorate with nuts and place in the refrigerator for one hour.

Makes one 10" cake

Copyright 2000, B. G. Youngkrantz Company, All rights reserved.