Beware: This cake is often called flourless. However, it is most often made with bread crumbs rather than flour making it flourless but not gluten-free. Substituting bread crumbs with delicious Blue Diamond Hazelnut Nut Thins makes this dish safe for a gluten-free diet.
5 eggs separated
1 cup hazelnuts, toasted with skins removed, and chopped fine in a nut grinder
1 teaspoon vanilla extract
30 Blue Diamond Hazelnut Nut Thin Crackers
Pinch of cream of tartar
1 cup sugar
½ cup chopped hazelnuts for topping.
Preheat oven to 350 degrees.
Place crackers and nuts in food processor and grind until fine.
Grease only the bottom of a 9 inch spring form pan. Cut a circle of parchment, and place it in the pan, and grease the parchment as well. Parchment circles can be purchased, as well.
Beat the eggs yolks on medium-high speed for 10-12 minutes until eggs are lemon-colored and thick. Continue beating and add sugar gradually over the next 10-13 minutes, until mixture is thick.
Mix in nut and cracker crumbs and the vanilla.
Using a clean bowl and beaters beat the egg whites with a pinch of cream of tartar, slowly at first, and then increase speed until stiff peaks form. Be patient.
Incorporate meringue slowly. Fold ¼ of the egg whites into the yolk and nut mixture. Then gently fold in the remaining egg whites. Pour the batter into the prepared pan, and place it on a baking sheet in the pre-heated oven.
Bake approximately 20 to 25 minutes. Remove when the torte is golden and springs back when touched in the center. After removing the torte from the oven, the center will deflate slightly. Let the torte cool completely in the pan. Use a flat knife or spatula to gently separate the sides of the torte from the pan before releasing the spring form. Remove the parchment.
Spread whipped cream sweetened with superfine sugar over the top of the torte. Top with Hazelnuts. Store in refrigerator until serving.