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HAZELNUT TORTE

12 eggs seperated
1/2 teaspoon salt
1 teaspoon orange liqueur
1 tablespoon orange brandy
2 cups sugar
4 cups ground toasted hazelnuts
1/2 cake or graham cracker crumbs
2 teaspoons baking powder
Grated rind of 1 large orange
Preheat oven to 400°. Grease and flour 9" layer-cake pans. Seperate eggs into 2 bowls. Beat egg whites with salt until peaks form. Very gradually, add 1 cup sugar, 1 tablespoon at a time, beating constantly until thick. Set aside. Beat yolks till thick and add liqueur, brandy and remaining sugar. Continue beating. Add nuts mixed with crumbs, baking powder, and orange rind. Put half of egg white mixture into the yolk mixture and cut and fold it in. Fold in the rest of the egg whites until the mixture shows no traces of white. Pour into pans. Bake 10 minutes, then reduce the heat to 350° and bake for about 35 minutes longer, or until cake springs back when touched in the center. Remove from oven. Cool in pans 10 minutes. Remove and cool thoroughly.
Icing
1 cup shortening
1/2 cup sweet butter, softened
3 cups powdered sugar
1 cup cocoa
1/4 teaspoon salt
6 eggs
2 teaspoons vanilla
4 teaspoons black coffee,
2 teaspoons brandy
1/2 cup red raspberry jam
Cream shortening and butter. Add powdered sugar, cocoa, salt, and eggs (one at a time), beating constantly. Add vanilla, black coffee and brandy until frosting has consistency for spreading. Put one layer on a serving plate, spread again with jam and icing. Cover with second layer. Spread again with jam and icing and cover with third layer. Frost the top and sides with the icing. Put remainder of icing in a pastry bag with a star tube and make a design around the top edge of cake or shave some chocolate curls from a bar of sweet chocolate and sprinkle on the top.
Filbert-Ginger Ring Torte
with Fresh Fruit
7 gingersnaps
1 slice of whole wheat bread
1/3 cup hazelnuts
8 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
5 egg whites
1/4 teaspoon cream of tartar
4 egg yolks
pinch of salt
2 cups of fresh berries or sliced fruit
confectioners sugar for garnish
Preheat oven 350° Lightly oil a tube pan nd line the bottom with waxed paper. Process the gingersnaps to a powder and pour in a bowl. Whirl the slice of bread to fine crumbs and add to the gingersnaps. Combine the filberts and sugar in the processor and finely grind. Add to the bowl with cinnamon and ginger, blend well.Blend egg whites until peaks form, add tartar and salt, beat 30 seonds. Beat in sugar 1 tablespoon at a time then beat for 2 minutes. In a small bowl beat egg yolks and 3 tablespoons sugar; then slightly blend this with the egg whites. Gently fold in nut-crumb mixture.Bake 40 minutes. Let cool upside down on rack for half an hour. Fill center with fruit and sprinkle with confectioners sugar.

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