Directions:
- Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
- Beat the egg whites until stiff. Fold into the yolk mixture.
- Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
- Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
- Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1371.35 Kcal (5742 kJ) | ||
| Calories from fat | 1070.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.93g | 183% | |
|---|---|---|---|
| Cholesterol | 334.24mg | 111% | |
| Sodium | 207.27mg | 9% | |
| Potassium | 1237.88mg | 26% | |
| Total Carbs | 52.39g | 17% | |
| Sugars | 23.76g | 95% | |
| Dietary Fiber | 14.79g | 59% | |
| Protein | 38.6g | 77% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 8.3mg | 46% | |
| Calcium | 284.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 366.23 Kcal (1533 kJ) | ||
| Calories from fat | 285.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.76g | 183% | |
|---|---|---|---|
| Cholesterol | 89.26mg | 111% | |
| Sodium | 55.35mg | 9% | |
| Potassium | 330.59mg | 26% | |
| Total Carbs | 13.99g | 17% | |
| Sugars | 6.34g | 95% | |
| Dietary Fiber | 3.95g | 59% | |
| Protein | 10.31g | 77% | |
| Vitamin C | 2.3mg | 14% | |
| Iron | 2.2mg | 46% | |
| Calcium | 75.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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