This is one of my favorites!

2 c. whipping cream
6 lg. eggs
3 c. sugar
2 tsp. vanilla
2 tsp. orange flavoring
3 c. all purpose flour
1/2 tsp. salt
4 tsp. baking powder
2 c. finely ground toasted hazelnuts

Preheat oven to 350°F.

Thoroughly grease and flour four 9 inch layer cake pans. Whip the cream, but not until it becomes very stiff, and set aside in refrigerator.

Beat eggs until thick, gradually adding sugar. Add vanilla and orange flavoring. Sift flour with salt and baking powder and fold one quarter of the flour mixture into the eggs. Mix remaining flour with ground nuts and fold into the egg batter alternately with the whipped cream, until all ingredients are incorporated. Pour batter into pans evenly.

Bake for about 25 to 30 minutes. Remove from heat and let rest for about 10 minutes before removing from pan. Cool thoroughly.

BRANDY BUTTER FILLING:

2 eggs
6 tbsp. cognac
8 tbsp. sweet butter
2 c. plus 4 tbsp. sugar
2 tbsp. cornstarch
about 2 c. apricot preserves
1-1/2 c. finely ground toasted hazelnuts

Beat the eggs and add cognac, 4 tablespoons butter, 2 cups sugar, and cornstarch. Cook over moderate heat and simmer, stirring, for about 5 minutes. As it cools, the filling will continue to thicken. When cake layers have cooled, spread the filling between them. Strain apricot preserves, add remaining sugar, and cook until thick, about 10 minutes. Paint the sides of the cake with this glaze and then sprinkle the sides with hazelnuts. Work fast because the glaze dries quickly.

ROYAL FROSTING:

2 egg whites
1 tsp. lemon juice
2 tsp. cognac
Dash of salt
3 c. powdered sugar
1 semisweet chocolate bar (optional)

Beat all ingredients until thick. Frost top of cake and, if you wish, decorate with chocolate curls. I make curls by scraping a vegetable peeler down the chocolate bar.