Viennese Hazelnut Torte

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Viennese Hazelnut Torte
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A complex torte, the rich combination of hazelnuts, chocolate and raspberries make this an ideal cake for your Valentine or romantic celebrations.

Viennese Hazelnut Torte
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Recipe type: Desserts
Author:
Serves: 2 tortes
Ingredients
  • Torte:
  • 4 eggs
  • 1/4 Cup fine granulated sugar
  • 3/4 Cup grated Oregon hazelnuts (or finely; chopped)
  • 1/4 Cup dry fine bread crumbs
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 Cup fine granulated sugar
  • Topping:
  • 1 1/2 Cups fresh raspberries
  • 3/4 Cup red raspberry jelly
  • whipped cream
Instructions
  1. Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs. Beat egg whites until foamy. Add cream of tartar and salt, the continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10″ torte pans. Bake at 350 degrees F. for 30 minutes, or until done.
  2. Top with mixture of raspberries mixed gently with melted jelly.
  3. Garnish with whipped cream.

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