Cookbook:Hazelnut Torte

| Dessert

Ingredients

 * 10 egg whites
 * 1 cup caster sugar
 * 200 g (7 oz) hazelnut meal
 * 250 ml (8 fl oz) cream
 * ½ tsp instant coffee powder
 * ½ tsp cocoa powder

Procedure

 * 1) Preheat oven to very hot—about 230°C (450°F).
 * 2) Whip egg whites with electric mixer to soft peaks. While whipping, very gradually add the caster sugar, and continue whipping to stiff peaks.
 * 3) Gently fold hazelnut meal into the beaten egg whites.
 * 4) Line a 40 x 25 cm (16 x 10-inch) baking pan with foil. Spread mixture evenly into tray. Do not bang the tray—it is important to keep as much air in the cake as possible.
 * 5) Once cake is in oven, immediately turn temperature down to 180°C (350°F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.
 * 6) Allow cake to cool in the tray. It should only be about 1 inch high.
 * 7) Once cooled, cut cake into 3 equal sections to be stacked on top of each other.
 * 8) In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream to stiff peaks.
 * 9) Layer cream between the sections of cake to make a log. Decorate top with extra cream.

Notes, tips, and variations

 * The cake is best made the day before serving to allow the flavors to mature.