Hazelnut Torte

HAZELNUT TORTE
Makes 10 to 12 servings

Cake:

• Confectioners' sugar

• 6 eggs

• 6 tablespoons granulated sugar

• 1 teaspoon grated lemon peel

• 1 tablespoon lemon juice

• 1⅓ cups ground hazelnuts

• 2 tablespoons packaged dry bread crumbs

• ¾ cup granulated sugar

• 1 cup ground hazelnuts

Filling:

• 3 cups heavy cream, whipped

• 1 tablespoon ground hazelnuts

Frosting:

• 2 egg yolks

• 2 tablespoons granulated sugar

• ¼ cup soft butter or margarine

• 2 squares semisweet chocolate, melted

Directions:

1. Make Cake: Preheat oven to 325°F. Lightly grease 2 (8-by-1½-inch) layer-cake pans; then coat lightly with confectioners' sugar.

2. Separate eggs, putting whites into large bowl of electric mixer and yolks into the small bowl.

3. With mixer at high speed, beat whites just until stiff peaks form when beater is slowly raised. Then, with same beater, beat yolks, at high speed, until thick and lemon-colored.

4. Gradually add granulated sugar (2 tablespoons at a time) to yolks, beating well after each addition. Add lemon peel and juice, hazelnuts, and bread crumbs; beat well.

5. With wire whisk or rubber scraper, using an under-and-over motion, gently fold yolk mixture into whites until well combined.

6. Pour into prepared pans; bake 40 minutes, or just until surface springs back when gently pressed with fingertip.

7. Cool completely in pans, on wire rack — takes about 1 hour.

8. Make Filling: Combine all ingredients in medium bowl.

9. Make Frosting: In small bowl, with rotary beater, beat egg yolks and sugar until thick and light. Add butter and chocolate; beat until smooth and blended.

10. Gently remove cooled torte layers from pans. Split each crosswise, making 4 layers.

11. Put together with two thirds of the filling. Cover top with frosting; then cover sides with rest of filling.

12. Sprinkle top with 1 tablespoon ground hazelnuts. Refrigerate until ready to serve.