INGREDIENTS

INSTRUCTIONS

FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg whites and sugar
to a stiff meringue (adding sugar gradually) and fold in the  hazelnuts
and cornflour. Mark 2 circles, 22 cm diameter, on a greased  and
floured baking tray. Using a plain nozzle, pipe the mixture onto  the
tray, covering the two circles to a depth of 1/2 cm. Bake for 12  to 15
minutes at 160 oC, then remove from the baking tray WHILST HOT.  Allow
to cool. When cold, spread a thin layer of butter cream on one  circle,
cover with the sponge (recipe below) and then spread a layer  of butter
cream over the sponge. Place the second circle on top, mask  the sides
with butter cream and coat these with the coarsely ground  hazelnuts
(roasted). Dust the finished gateau with icing sugar.  SPONGE: Cream
the butter and sugar. Add the egg yolks one at a time  and continue
beating. Mix the flour, cornflour and hazelnuts  together. Fold the dry
ingredients and the stiffly beaten egg whites  into the creamed mixture
alternately. Pour into a greased sponge tin  (22 cm diameter) and bake
for 20 minutes at 160-170 oC.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 629
Calories From Fat: 414
Total Fat: 47.7g
Cholesterol: 150.4mg
Sodium: 52.1mg
Potassium: 250.1mg
Carbohydrates: 45.6g
Fiber: 2.9g
Sugar: 32.6g
Protein: 9.1g