Categories: Cakes, German 
      Yield: 8 servings 
  
      5 lg Eggs, Separated                 1 1/2 c  Hazelnuts (Filberts),Ground* 
    3/4 c  Sugar                               1 ts Vanilla Extract 
      6 tb Water                               2 tb Confectioners' Sugar 
  1 3/4 c  Cake Flour, Sifted                  1 c  Cream, Heavy, Whipped 
      1 ts Baking Powder                            Fresh Strawberries, Optional 
  
  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly add 
  the water.  Sift the flour and baking powder together.  Mix with 1 cup of 
  nuts.  Fold the flour mixture into the egg yolks.  Beat the egg whites 
  until soft peaks form.  Gently fold the beaten whites into the batter. Pour 
  into a greased and floured 10-inch springform pan.  Bake at 375 degrees F 
  for 30 minutes or until cake is done.  Cool cake on a wire rack. When 
  completely cooled, split the cake into 2 layers.  Fold the vanilla, 
  confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. 
  Spread whipped cream between the 2 cake layers and on top of the cake. 
  Chill until serving time.  Garnish with fresh strawberries, if desired. * 
  Hazelnuts are available at most stores under the name of Filberts. They 
  should be blanched.  To blanch, boil the nuts for 5 minutes and when they 
  are cool enough to handle, remove the skins.  To grind, place about 1/4 cup 
  at a time in a blender, or chop as finely as you can with a sharp knife.