Flourless Hazelnut And Raspberry Torte - cooking recipe

Ingredients

9 None eggs, separated
3/4 cup granulated sugar
3/4 cup ground almonds
3/4 cup ground hazelnuts
2 1/2 cups heavy cream, whipped
1/4 cup kirsch or cherry brandy
1 jar (10 oz) raspberry jam
None None Raspberries and toasted chopped hazelnuts, to decorate
None None Powdered sugar, for dusting

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line two 9-inch round cake pans with parchment paper.
Beat egg yolks in a large bowl with an electric mixer until pale. Add sugar and beat until thick. Stir in nuts.
Beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gently fold into the yolk mixture. Divide batter among prepared pans.
Bake for 50-60 mins, until top springs back when lightly pressed. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Cut each cake in half horizontally by inserting a knife into the center and rotating the cake around it. Sprinkle the top of each layer with kirsch. Spread with raspberry jam. Sandwich the 4 layers together with whipped cream. Spread remaining cream over top. Sprinkle with raspberries and hazelnuts. Dust with powdered sugar.