FILBERT TORTE

By gaster16

Ingredients

• 12 eggs separated
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 lb. hazelnuts finely ground
• Confectioners sugar for dusting

Preparation

Step 1

Preheat oven to 325 degrees. Lightly butter sides and bottom of a 10” tube pan with a removable bottom. Cut a piece of waxed paper to fit bottom, place paper in pan and butter the paper. In large bowl, beat egg yolks with electric mixer. Gradually beat in granulated sugar, continue beating until light and lemon colored. Beat in flour, lemon zest, lemon juice, vanilla, salt, cinnamon and ground nuts. The mixture will be very stiff. In another large bowl beat egg whites until stiff but not dry. Fold about 2 cups of beaten egg whites into nut mixture to lighten the batter. Gently fold the remaining egg whites into the nut mixture until no streaks of white remain. Pour batter into tube pan, gently smooth top with a rubber spatula. Bake in the middle of the oven for about 1-1/4 hours, or until the edges of the cake pull away from the pan and center springs back when lightly touched. Cool torte in pan on a wire rack for 10 minutes. Run a narrow spatula or knife around tube and outside edge of pan to loosen the torte. Invert torte onto a wire rack , peel off waxed paper and let cool completely. Just before serving dust the top with confectioners sugar.