Hazelnut Torte With Strawberry Whipped Cream
|Graham cracker crumbs||3 Tablespoon|
|Ground allspice||1⁄2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Filberts/Hazelnuts||1 Pound, grated in rotary type grater (About 4 Cups)|
|Egg yolks||6 (About 1/2 Cup)|
|Egg whites||6 (About 3/4 Cup)|
|Light corn syrup||1 Tablespoon|
|Egg white||1 , slightly beaten|
|Strawberry||1 Tablespoon, whipped|
Thoroughly grease a 61/2 cup ring mold and coat evenly with graham cracker crumbs; set aside.
Blend sugar, allspice, and lemon peel in a large bowl; mix in filberts until completely blended.
Beat egg yolks until thick and lemon colored.
Using a fork, blend into nut mixture.
Using a clean bowl and beater, beat the egg whites with the salt until stiff, not dry, peaks are formed.
Blend into nut mixture.
Turn into prepared mold; spread evenly using the back of a spoon.
Bake at 350Â°F 45 to 55 minutes.
Remove torte from oven (leave oven on); cool 10 to 15 minutes on a wire rack.
Loosen torte from mold and turn out onto an ungreased baking sheet.
Blend corn syrup and water; brush over top of torte.
Brush entire torte with egg white.
Return torte to oven for 5 minutes.
Transfer to cake plate.