How to bake a Hazelnuss Torte

hmmm - yummm - so filling!! ok here is the goss.
In New Zealand for a long time you could not get any Hazelnuss - and so I never did bake stuff that had them as an ingredient especially a Hazelnuss Torte.
However recently some people started to grow them commercially and selling them from the street gate - or indeed via work colleagues - like the one from Mamabear's place of work - soooo naturally I had to buy 2 kilos and shell them - very therapeutic - cracking the nuts!!! (no rude comments here - please)
Anyhow I am enjoying the Torte and now someone asked for the receipe -so here it comes - enjoy . . . .

The sponge:
10 Egg yolks / 10 Egg whites
300 g sugar
300 g flour
200 g finely grated Hazelnuss
100 g finely grated Walnuts
dash of Vannila essence

Filling:
Strawberry jam
400 g Butter
200 g Icing Sugar
dash of Vanilla Essence
3 tbsp of coffee liquor
upwards from 250 g of grated Hazelnuss
300 g of Vanillla Custard (I cheat and buy the ready made soft pours from supermarket)

How to Bake the cake
Cream the yokes with half of the sugar and vanilla ess. until very light and fluffy (yes you can spend good 10 min here creaming away)
In a separate bowl beat egg whites - with other half of sugar -- till light and fluffy
mix whites into yokes with flour and nuts - carefully in order to maintain the natural "lift" of the cake mixture - pour into 25 cm round cake ring (lined with baking paper) and bake at 180 degree Celsius for about 20 - 25 min. Cool on rack and later store in fridge overnight

Filling
Cream the soft butter and sugar until light and fluffy - add the Vanilla / Coffee essence and add the nuts. Lastly gently add the soft custard

Take the sponge cake and cut 2 x or 3 x horizontally, take the first (bottom layer ) and add some Strawberry jam - spread liberally over sponge. Take a decent dollop of the filling mixture and spread evenly layer next sponge on top - repeat until all layers have been added put the rest of the mixture on top and spread evenly over the entire outside hmm - if you have spare filling mixture use that to decorate the cake with a piping bag. Decorate with any whole nut you feel like - but a Walnut / hazelnuss layer looks good.

Enjoy this calorie rich heart stopper of a cake over a cup of coffee the next day or two or three with some friends.


PS. I used to be a pastry chef by trade so here are some assumptions i made - like you know how to cut vertical or use a piping bag. The recipe is ancient and from memory - feel free to change modify add or delete at you own will / desire / flavor and of course RISK

hmmm where is the cake - I think the boys had a secret trip to the fridge around midnight . . . .