GERMAN HAZELNUT TORTE

Ingredients

• 8 count Egg yolks
• 1/2 pound Granulated sugar
• 8 count Egg whites
• 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 pound Grated hazelnuts
• 1/2 count Lemon zest (optional) (Quantity estimated (not specified in original recipe))
• 1 cup Boiled icing (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, beat the egg yolks with the granulated sugar for 20 minutes, or until the mixture is very light and fluffy.
2. 2In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture. Place the bowl over a pot of boiling water (bain-marie) on the stove, stirring slowly and continually until the batter is well warmed but not too hot.
3. 3Remove the bowl from the heat. Add a pinch of salt and the grated hazelnuts gradually, mixing well. If desired, add the grated rind of one-half lemon. Pour the batter into a greased springform pan. Bake in a preheated oven at 300°F (150°C) for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
4. 4Let the torte cool completely. Ice with boiled icing.