A Scandinavian treat!

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1 cup grated hazelnuts (about 1 3/4 cups whole nuts)

2 Tablespoon sifted flour

2 teaspoon baking powder

3 eggs

3/4 cup sugar


Sift together flour and baking powder. Blend flour mixture with grated nuts. Set aside.


Beat 3 eggs until thick and piled softly. Gradually blend in 3/4 cup sugar. 


Gently fold nut-flour mixture into the egg mixture. Turn batter into two waxed paper lined (on bottom only) 8 inch cake layer pans.


Bake at 350°F 20 minutes, or until torte tests done (Touch lightly at center. If it springs back, it’s done.). Invert pans and let layers hang until cool. 15 minutes. (If torte is higher than pan, invert between two cooling racks so that top of torte does not touch any surface.)


When torte is cooled, remove from pans as directed. (Run spatula gently around edges of cake pan. Cover with cooling rack. Invert and remove cake pan. Remove waxed paper. Turn right side up.) Sift confectioner’s sugar over tops of layers. Cut into wedges to serve.


The Scandinavian Cook Book 1955