Traditional Danish Hazelnut Torte - Scandinavian

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READY IN: 55mins
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
  • Beat the egg whites until stiff. Fold into the yolk mixture.
  • Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
  • Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
  • Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.
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