INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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