5 eggs, separated
6 tbsp. water
1 3/4 c. sifted flour
1 1/2 c. ground hazelnuts (filberts)
2 tbsp. powdered sugar
Fresh strawberries (if desired)
3/4 c. sugar
1 tsp. baking powder
1 tsp. vanilla
1 c. heavy cream, whipped

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together; mix with 1 cup of the nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10 inch spring form pan. Bake at 375 degrees for 30 minutes or until cake tests done. Cool the cake on a rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, powdered sugar, and remaining 1/2 cup nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. Makes 8 servings.

Hazelnuts are available at specialty or gourmet stores. They should be blanched. To blanch, boil the nuts 5 minutes and when cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time into a blender or chop finely.