Tante Marie's Hazelnut Torte (Filbert Torte)

Ingredients [American]

• 6 eggs, separated
• 1/2 tsp cream of tartar (optional)
• 200 g sugar
• 3 Tb cold water
• Either:
• 120 mL bread crumbs
• 5 Zwieback, ground (1/2 cup)
• 450 g hazelnuts
• 1 tsp baking powder

Whipped cream filling

• 240 mL heavy cream
• 1 tsp vanilla
• 1 tb sugar

Directions

Preheat oven to 160 degrees C.

While the oven is preheating, spread the nuts on a baking sheet and toast for five or six minutes, shaking once midway through.

Beat egg yolks until foamy with 200 g sugar. Add cold water and continue to beat.

Add bread crumbs (or Zwieback), nuts and baking powder, and mix.

Beat whites (and cream of tartar, if using) until stiff and fold into nut mixture.

Grease and flour two 9" pans and place wax paper or parchment paper circles into the bottom of the pans. Pour batter into pans.

Bake 25 mins. Allow to cool. Remove from pans when cold.

Beat heavy cream until peaks form; add vanilla and 1 tb sugar to sweeten. Frost and fill with sweetened whipped cream, leaving the sides bare.

I use a bit more whipped cream than my aunt. If I'm feeling particularly ambitious, I'll cut each layer in half to make four layers, whip an extra half-cup of cream and fill between all four laters.