Hazelnut Torte (Recipe)

Ingredients

Cake:

6 egg yolks

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons rum or rum flavoring

3 cups ground hazelnut (filberts)

6 egg whites

1/2 cup sugar

Fillings:

1 cup whipping cream, whipped

2 tablespoons powdered sugar

1 teaspoon rum or rum flavoring

Frosting:

1 cup milk chocolate pieces, melted

1/2 cup dairy sour cream

Steps

1. Preheat the oven to 350°.  Lightly grease three 8x1 1/2-inch round cake pans.  Line the bottoms of the pans with waxed paper.  Grease the papers and set the prepared pans aside.

2. To make the cake: In a large mixing bowl, beat the egg yolks with an electric mixer on high speed about 4 minutes or until they are thick and light-colored.  Gradually beat in the 1 cup sugar.

3. In a small bowl, stir together the flour, baking powder and salt.  Stir the flour mixture into the egg mixture. Add the 2 tablespoons rum or rum flavoring.  Fold in the hazelnuts; set aside.

4. In a clean, medium mixing bowl, using clean beaters, beat the egg whites until soft peaks form (tips curl).  Gradually add the 1/2 cup sugar and beat until stiff peaks form (tips stand straight).

5. Stir about one third (one cup) of the egg whites into the yolk mixture to lighten it.  Gently fold in the remaining egg whites.

6. Spoon the batter into the prepared pans, spreading evenly.  Bake in the 350° oven for 25 to 30 minutes or until wooden toothpick inserted near the centers comes out clean.

7. Use a sharp, narrow-bladed knife to loosen the layers from the sides of the pans.  Remove the layers from the pans and carefully pull off the waxed paper.  Cool the layers completely on wire racks.

8. To make the filling: Stir together the whipped cream, powdered sugar and the 1 teaspoon rum or rum flavoring.  Place one cake layer on a serving plate.  Spread it with half of the whipped cream mixture, then top with another layer.  Spread with the remaining whipped cream mixture and top with the last cake layer.

9. To make the frosting: Stir together the melted chocolate and sour cream.  Frost the top of the cake with the chocolate mixture allowing it to drizzle down the side of the cake.