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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Helen Gerard, Milwaukie, Oregon Ingredients:
6 eggs, separated |
1 cup sugar |
1-3/4 cups finely ground hazelnuts |
pinch salt |
chocolate icing, coarsely chopped hazelnuts and fresh mint, optional |
Directions:
1. In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites.
2. Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely.
3. Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint. Yield: 10-12 servings.
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