Title: Hazelnut Torte
Categories: Cake
Yield: 12 Servings

300 g Ground hazelnuts (ground to
-a flour like consistency. I
-use an electric coffee
-grinder)
7 Eggs
1 1/4 c White sugar
1/2 c Cornstarch
2 tb Vanilla

----------------------------------FILLING----------------------------------
2 c Whipping cream
1 pk "Whip It" (stabilizer for
-whipped cream)
4 Squares semi-sweet chocolate

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: azoritch@cln.etc.bc.ca
Beat eggs and sugar until thick. Gradually add cornstarch and nuts. Put
into a springform pan that has been lined with wax paper. Bake at 300-325
F. in oven for 50-60 minutes. Cool and then cut in half horizontally.

FILLING: Beat cream and "whip It" until stiff. Grate semi-sweet chocolate
and add to mixture. Place 2/3 of whipped cream between layers of cake.
Cover cake with rest of whipped cream. (I have found that cake will freeze
well.) ENJOY!!

Audrey and Serge Zoritch azoritch@cln.etc.bc.ca

PO Box 503, Revelstoke, B.C., V0E 2S0, Canada

DAVE

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RECIPE ARCHIVE - 12 MARCH 1996

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