 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Ingredients:
6 eggs, separated |
1 cup(s) sugar |
1 cup(s) finely chopped hazelnuts, toasted |
3/4 cup(s) dry bread crumbs |
2 tablespoon(s) orange juice |
1/8 teaspoon(s) salt |
2 cup(s) heavy whipping cream, whipped |
additional hazelnuts, halved, optional |
Directions:
1. • In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
2. • In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
3. • Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. • Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired. Yield: 10-12 servings.
|
|