Yield: 2 tortes
Baking Time: 30 minutes
Cuisine: Viennese
TORTE
4 eggs
1/4 cup fine granulated sugar
3/4 cup grated or finely chopped Oregon hazelnuts
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
Servings: 16
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, then continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350ºF for 30 minutes, or until done. Top with mixture of raspberries mixed gently with melted jelly. Garnish with whipped cream.
Yield: 2 10-inch tortes.
Servings: 16
Baking Time: 30 minutes
Cuisine: Viennese
TORTE
4 eggs
1/4 cup fine granulated sugar
3/4 cup grated or finely chopped Oregon hazelnuts
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
Servings: 16
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, then continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350ºF for 30 minutes, or until done. Top with mixture of raspberries mixed gently with melted jelly. Garnish with whipped cream.
Yield: 2 10-inch tortes.
Servings: 16
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