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Viennese Hazelnut Torte
| Lbs. | Ozs. | tsp. | ||
| CAKE: | Method: | |||
| Eggs, separated | 15 | Separate eggs. | ||
| Eggs | 5 | Place in bowl of yolks from above. Beat at 1st speed of 3-speed mixer until very light | ||
| Granulated sugar | 6 | Add to yolks. Mix at 1st speed until blended. | ||
| Hazelnuts, finely chopped | 1 | 2 | Combine. Fold into yolk mixture. | |
| Bread crumbs, fine | 6 | |||
| Beat egg whites until foamy. | ||||
| Cream of tartar | 3/4 tsp. | Add to egg whites and mix at 1st speed about 30 seconds. | ||
| Salt | 3/8 tsp. | |||
| Granulated sugar | 6 | Add to egg whites. Mix at 3rd speed until stiff peaks form. Fold into yolk mixture. | ||
| TOPPING: | ||||
| Fresh raspberries | 1 | 8 | Gently combine. | |
| Red raspberry jelly, melted | 1 | 2 | ||
| Whipped cream for garnish | ||||
| Appr. wt. | 6 | 2 | ||
Instructions: Grease and flour six 10-in. torte pans. Evenly divide batter among pans. Bake at 350°F until done, about 30 minutes. Cool on rack. Top with raspberry mixture and garnish sides with whipped cream. Yields six 10-in. tortes.
