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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange. Its luscious cream filling and topping is accented with citrus. Ingredients:
6 eggs, separated |
1 cup sugar |
1 cup finely chopped hazelnuts, toasted |
3/4 cup dry bread crumbs |
2 tablespoons orange juice |
1/8 teaspoon salt |
2 cups 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.
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