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Dessert
Italian
4 - 6 servings
30 minutes
30 minutes
1/2 pound hazelnuts, shelled
8 eggs, separated
1 1/2 cups sugar
1/2 cup bread crumbs
1 organic lemon, grated rind
1 organic lemon (juice from lemon)
1 teaspoon vanilla extract
1/2 cup whipped cream
1 cup jelly
Grind the hazelnuts until very fine. Put 2 tablespoons aside for the outside of the torte.
Beat the egg yolks with the sugar until very light.
Add the bread crumbs, lemon rind, lemon juice, vanilla, ground hazelnuts, and then the egg whites that have been whipped until very stiff.
Pour mixture into 2 layer cake pans and bake at 325 degrees for approximately 30 minutes. Cool in the pans.
Remove and spread some of the whipped cream and jelly between the layers.
Whip the rest of the jelly with a fork and spread over the top and sides of the cake.
Apply the 2 tablespoons of ground hazelnuts over the jelly.
Decorate the top of the cake with additional whipped cream.
Chill before serving.
