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| 300 Gramm | Ground hazelnuts (ground to a flour like consistency. I use an electric coffee grinder) |
| 7 | eggs |
| 1 1/4 Tasse | white sugar |
| 1/2 Tasse | cornstarch |
| 2 Esslöffel | vanilla |
| 2 Tasse | whipping cream |
| 1 Packung | "Whip It" (stabilizer for whipped cream) |
| 4 | Squares semi-sweet chocolate |
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Beat eggs and sugar until thick. Gradually add cornstarch and nuts. Put into a springform pan that has been lined with wax paper. Bake at 300-325 F. in oven for 50-60 minutes. Cool and then cut in half horizontally.
Filling: Beat cream and "whip It" until stiff. Grate semi-sweet chocolate and add to mixture. Place 2/3 of whipped cream between layers of cake. Cover cake with rest of whipped cream. (I have found that cake will freeze well.) Enjoy!!
Audrey and Serge Zoritch azoritch@cln. Etc. Bc. Ca
Po Box 503, Revelstoke, B.C., V0E 2S0, Canada
From the 'REcipeinternet: Recipes from Around the World' recipe list.
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