German Hazelnut Torte
|Hazelnuts||4 Ounce (1/4 Pound, Filberts)|
|Sifted icing sugar||1 1⁄4 Cup (20 tbs)|
|Rum flavoring||1 Teaspoon|
|Fine dry bread crumbs||5 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Apricot jam||3⁄4 Cup (12 tbs)|
|Chopped hazelnuts||2 Tablespoon, or sliced|
Grease and line the bottoms of two 8-inch layer-cake pans 1 1/2 inches deep with greased waxed-paper circles.
Spread hazelnuts in a small shallow bake pan or pie plate and toast in the oven at 300F for 30 minutes.
Rub nuts together in a tea towel to remove as much crisp skin as you can.
Blend or grind nuts into fine bits.
Beat egg yolks on high speed in a small beater bowl until thick and lemon-colored, then beat in icing sugar, cinnamon and rum flavoring.
Continue beating for 5 minutes.
Fold in bread crumbs, 1 cup of the ground nuts and sifted baking powder.
Beat egg whites, salt and cream of tartar together in a large beater bowl until stiff dull peaks form, then with a whisk fold in yolk mixture.
Divide batter between the two prepared pans and bake at 350F for 35 minutes.
Cool 10 minutes.
Cut around the cakes with a wet knife.
Leave until cold, then invert and shake out the cakes.
Peel off the papers.
Slice layers in half horizontally using a serrated bread knife, then fill with Cream Nut Filling.
Heat the apricot jam with 1 tablespoon rum, brandy or water.
When hot and bubbly, strain and spread over top and sides.
While jam is still warm, garnish with slivered hazelnuts.
Chill thoroughly before serving.