Blend the egg yolks and sugar with an electric mixer until they are creamy yellow and smooth. Whisk in
the orange juice, matzoh meal and ground hazelnuts. Set aside.
Whip the egg whites until firm, then fold into the yolk mixture.
Bake in a well-greased nine-inch springform pan for 40 minutes. (check for doneness with tooth pick..if
still wet let bake for 5 more minutes and check again.)
While baking, make icing. Boil the sugar in the water until dissolved.
Beat the 8 additional egg yolks at medium speed, and add the boiling sugar syrup to the yolks a little at a
time while continuing to beat the mixture. Beat for two or three more minutes, until the blend cools. Add
the butter or margarine and beat at low speed for five more minutes until light and creamy. Add the
ground hazelnuts.
When torte is baked, allow it to cool completely, then slice it into two or three layers. Spread hazelnut
cream evenly on each layer and the top and sides. Decorate the top with whole hazelnuts.
Recipe courtesy of Northwest Hazelnut Company PO Box 276Hubbard
OR 97032(503) 982-8030
PO Box 276
