Happy International Women’s Day! For some reason this day reminded me of a torte I have made several times and associate with Women’s Day. Probably because it is so delicious.
Turkey is the top producer of Hazelnuts but they are also grown commercially in Europe, Iran, and the Caucasus. The hazelnut-chocolate spread, Nutella, accounts for about 25% of all hazelnut production.
½ lb shelled hazelnuts
8 eggs, separated
1 ½ cups sugar
½ cup breadcrumbs
Grated rind of 1 lemon
Juice of ½ lemon
1 tsp vanilla extract
½ cup whipped cream
1 cup tart jelly
Grind the unblanched hazelnuts very fine. Put 2 tablespoons of the ground nuts aside for the outside of the cake.
Beat the egg yolks with the sugar till very light. Add the breadcrumbs, lemon rind, lemon juice, vanilla and ground nuts. Fold in the egg whites whipped very stiff but not dry.
Bake in 2 layers, 30 minutes at 325 degree F. Cool in the pans.
Take out and put together with whipped cream and a little jelly spread between the layers. Whip the rest o f the jelly with a fork and spread it over the top and sides of the cake. Powder with unused 2 tablespoons of ground nuts. Decorate the top of the cake with a swirl of whipped cream. Chill before serving.