|Shelled filberts||1⁄2 Pound, ground|
|Eggs||8 , separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Lemon rind||1⁄2 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
|Tart apricot jam||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Reserve 2 tablespoons filberts.
Beat egg whites until stiff.
Beat egg yolks until thick and light, beating in sugar gradually.
Add bread crumbs, lemon rind, lemon juice and vanilla; fold in egg whites.
Spread batter in 2 greased and floured waxed paper-lined layer pans.
Bake at 325 degrees for 30 minutes.
Turn layers onto racks; cool.
Spread jam between layers and on top of torte.
Garnish top of torte with part of the whipped cream; frost side with remaining whipped cream.
Refrigerate until ready to serve.
Serving size: Complete recipe
Calories 4608 Calories from Fat 2297
% Daily Value*
Total Fat 259 g398.3%
Saturated Fat 78.6 g393.2%
Trans Fat 0 g
Cholesterol 2020.7 mg673.6%
Sodium 805.2 mg33.5%
Total Carbohydrates 515 g171.8%
Dietary Fiber 22.5 g89.9%
Sugars 456.3 g
Protein 86 g171.7%
Vitamin A 109.6% Vitamin C 43.3%
Calcium 69.8% Iron 86.1%
*Based on a 2000 Calorie diet