Hazelnut Torte (B H & G) Recipe

Directions:

1. Beat egg yolks on high speed for 4 minutes, until thick and light colored. Gradually beat in half of the sugar, one tbsp at a time, until completely dissolved. Stir in orange peel.
2. Beat egg whites on high speed until soft peaks form (beaters must be clean and dry). Beat in remaining sugar, one tbsp at a time, until stiff peaks form.
3. Delicately fold egg whites into yolks, a little bit at a time.
4. Sitr nuts, bread crumbs and baking powder. Gently fold it, 1/3 at the time, into egg mixture, just until combined.
5. Divide batter evenly into two 9 x 1-1/2 round baking pans (lightly greased and floured). Bake at 325 F for 30, until toothpick inserted in center comes out clean. (Cakes may have slight dip in center.) Cool in pans on wire rack 15 minutes. Loosen edges; gently remove cakes and let cool completely on rack.
6. TO ASSEMBLE: Invert cake on cake platter. Drizzle with half of Frangelico. Spread 1/2 cup of Butter Frosting. Invert other cake on frosted one. Drizzle with remaning Frangelico and spread with 1/2 cup Butter Frosting. Cover sides with remaining frosting. Lightly sprinkle top with sifted cocoa powder and garnish with whole hazelnuts. Cover and chill 2 hours. Let stand at room temperature 20 minutes before serving.
7. BUTTER FROSTING: Beat butter until fluffy. Gradually add 2 1/2 cup sugar, beating until combined. Slowly beat Frangelico and juice. Gradually beat rest of sugar. If necessary beat in 1 tsp at a time of milk to reach spreading consistency.