To my friends needing one more recipe for a dessert- but want something lighter-
To my friends with Celiac Sprue- the gluten intolerant disease: This recipe is my gift to you.
Preheat oven to 325 F. Grease and flour a 9 " spring form pan.
12 ounces Hazelnuts - in a blender, grind into a finely textured meal
2 tsp baking powder - blend in
6 Egg Yolks- break into large separate bowl
2/3 cups Sugar- whip into egg yolks
2 tsp. Vanilla Extract*
Thoroughly stir in the hazelnut mixture
6 Egg Whites- in a different bowl with clean whisk- beat to form stiff peaks
Gently fold in the hazelnut mixture, 1/3 at a time until no white streaks appear.
Pour into 2 buttered and floured 9" springform pan. Bake for 60-75 minutes. Test for doneness by lightly tapping the cake top. When it springs back- the cake is cooked.
Cool completely on rack. When completely cool, change one layer into two by slicing in half horizontally.
Whip Cream Frosting
1 Pint Heavy Whipping Cream
1 tbs Vanilla
1/2 Cup Sugar Whip the cream until stiff peaks form. Slowly add vanilla and sugar for maximum flavor.
2 Pints fresh Strawberries, divided and de-stemmed
Spread whipped cream over bottom layer. Embed enough quartered strawberries for added support between layers. Generously slather whipped cream frosting on top and sides. Pipe an edge to form an outer border to hold up whole strawberries on top. Decorate sides with halved strawberries. Refrigerate until serving time.
*Not all vanilla is gluten free. Rodelle makes a gourmet quality gluten-free extract.
Hazelnuts can be found in most better specialty grocery stores.