Viennese Hazelnut Torte
Cuisine: Austrian
Author: Kitchens
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
  • 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
  • 1 1/2 Cups fresh raspberries
  • 3/4 Cup red raspberry jelly
  • whipped cream
  1. Separate 3 eggs, put 4th egg into bowl containing the yolks. Beat until very light, then beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs.
  2. 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.
  3. Bake at 350 degrees F. for 30 minutes, or until done.
  4. Remove from pans.
  5. Top one cake with a mixture of raspberries mixed gently with melted jelly. Place the second cake above that.
  6. Garnish with whipped cream.
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