Viennese Hazelnut Torte
|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.
|Granulated sugar||6||Add to egg whites. Mix at 3rd speed until stiff |
peaks form. Fold into yolk mixture.
|Fresh raspberries||1||8||Gently combine.|
|Red raspberry jelly, melted||1||2|
|Whipped cream for garnish|
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.