Hasselnødlagkage

Description
Makes 1 hazelnut torte

Ingredients

 * 9 egg yolks
 * ⅔ cup sugar
 * ¾ cup blanched almonds -- ground
 * ¾ cup hazelnuts -- ground
 * 9 egg whites
 * ¼ cup cherry brandy
 * ¼ cup raspberry jam
 * 1 pint whipping cream
 * 24 whole hazelnuts
 * powdered sugar

Directions

 * 1) Beat the egg yolks until thick.
 * 2) Add the sugar and beat.
 * 3) Add the ground nuts and mix well.
 * 4) Beat the egg whites until stiff.
 * 5) Fold into the yolk mixture.
 * 6) Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350ºF) until the top of the cake springs back quickly when you touch it.
 * 7) Remove from oven and let cool.
 * 8) Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam.
 * 9) Place one cake on top of the other.
 * 10) Whip the cream and spread over top.
 * 11) Place whole hazelnuts here and there on the torte.
 * 12) Dust the top with powdered sugar.