Post by Debbie on Jun 13, 2012 1:06:59 GMT -5
5 eggs; large, separated
3/4 Cup sugar
6 tablespoons cold water
1 3/4 Cups cake flour, sifted
1 teaspoon baking powder
1 1/2 Cups hazelnuts (filberts)
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
1 cup cream; heavy, whipped
1 fresh strawberries, if desired
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, confectioner’s 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.
3/4 Cup sugar
6 tablespoons cold water
1 3/4 Cups cake flour, sifted
1 teaspoon baking powder
1 1/2 Cups hazelnuts (filberts)
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
1 cup cream; heavy, whipped
1 fresh strawberries, if desired
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, confectioner’s 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.