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1
Preheat oven to 325F.
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2
Beat egg white in a large bowl, until soft peaks form.
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3
Slowly beat in 1/4 cup sugar till stiff peaks form.
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4
In small mixing bowl beat egg yolks with 1/2 cup sugar until thick.
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5
Add breadcrumbs, flour and 2/3 cup hazelnuts.
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6
Carefully fold yolk mixture into the egg whites.
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7
Spread in a 10x2-inch springform pan.
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8
Bake 40-50 minutes, or until cake springs back when touched lightly.
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9
Place on wire rack to cool.
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10
Beat whipping cream with 1 tbsp sugar and vanilla.
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11
Take cake out of pan and cut it horizontally, into 2 layers.
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12
Place one layer on serving platter and frost with 1/3rd of the whipped cream.
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13
Top with the second layer and frost it with another 3rd of the whipped cream.
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14
Frost sides of torte with half of the remaining whipped cream, and carefully press remaining ground hazelnuts into the sides.
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15
Decorate top of torte with remaining whipped cream, using a pastry bag.
