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Ingredientes
- 5 x Large eggs, Large, Separated
- 3/4 c. Sugar
- 6 tsp ,Water
- 1 3/4 c. Cake Flour, Sifted
- 1 tsp Baking Pwdr
- 1 1/2 c. Hazelnuts (Filberts),Grnd*
- 1 tsp Vanilla Extract
- 2 tsp Confectioners' Sugar
- 1 c. Cream, Heavy, Whipped
- 1 x Fresh Strawberries,If Desire
Direcciones
- Beat the egg yolks and sugar till very light, about 5 min. Slowly add in the water. Sift the flour and baking pwdr together. Mix with 1 c. of nuts. Fold the flour mix into the egg yolks. Beat the egg whites till soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 min or possibly till cake is done. Cold cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 c. of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Refrigeratetill serving time.
- Garnish with fresh strawberries, if you like.
- * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 min and when they are cold sufficient to handle, remove the skins. To grind, place about 1/4 c. at a time in a blender, or possibly chop as finely as you can with a sharp knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 344 | |
| Calories from Fat 129 | 38% |
| Total Fat 14.9g | 19% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 207mg | 9% |
| Potassium 155mg | 4% |
| Total Carbs 45.24g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 20.26g | 14% |
| Protein 8.13g | 13% |
