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GERMAN HAZELNUT TORTE

(Cakes) - (The International Jewish Cook Book)







Beat together for twenty minutes until very light the yolks of eight
eggs with one-half pound of granulated sugar, then add the very
stiffly-beaten whites of eggs, place the bowl in which it has been
stirred over a boiler in which water is boiling on the stove, stir
continually but slowly until all the batter is well warmed but not too
hot, add a small pinch of salt, and one-half pound of grated hazelnuts,
add the nuts gradually, mix well and pour into a greased spring form.
Bake very slowly. The grated rind of one-half lemon can be added if
desired. Ice with boiled icing.











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