Traditional Danish Hazelnut Torte - Scandinavian

Ingredients

• 9 egg yolks
• 2/3 cup sugar
• 3/4 cup blanched almond (ground)
• 3/4 cup hazelnut (ground)
• 9 egg whites
• 1/4 cup cherry brandy (or cherry juice)
• 1/4 cup raspberry jam
• 1 pint whipping cream
• 24 hazelnuts
• powdered sugar

Directions

1. 1

   Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.

2. 2

   Beat the egg whites until stiff. Fold into the yolk mixture.

3. 3

   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.

4. 4

   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.

5. 5

   Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.