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1
Preheat oven to 350F.
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2
Butter and flour 9-inch-diameter springform pan.
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3
Line bottom with parchment paper.
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4
Blend first 4 ingredients in processor until nuts are ground as fine as flour.
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5
Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes.
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6
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
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7
Gradually add 1/3 cup sugar, beating until stiff but not dry.
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8
Fold 1/4 of whites into yolk mixture to lighten.
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9
Fold in remaining whites.
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10
Sift half of flour mixture over; fold in gently.
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11
Sift remaining flour mixture over and fold in, adding any nuts from sifter.
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12
Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
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13
Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes.
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14
Transfer pan to rack; cool cake 10 minutes.
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15
Cut around pan sides to loosen cake; release pan sides.
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16
Invert cake onto rack.
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17
Remove pan bottom and parchment paper.
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18
Cool.
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19
Place cornstarch in heavy small saucepan.
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20
Gradually add milk, stirring until cornstarch dissolves.
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21
Whisk in egg yolks.
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22
Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes.
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23
Transfer to large bowl.
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24
Press plastic wrap onto surface of custard.
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25
Chill 30 minutes.
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26
Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds.
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27
Using electric mixer, beat vanilla into custard.
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28
Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions.
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29
Refrigerate until firm enough to spread, stirring often, about 30 minutes.
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30
Stir apricot preserves in small saucepan over medium heat for 1 minute.
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31
Push preserves, including fruit pieces, through strainer into small bowl.
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32
Cool.
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33
Finely chop 1/2 cup hazelnuts.
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34
Using long serrated knife, cut cake horizontally in half.
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35
Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round.
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36
Spread evenly with apricot preserves.
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37
Top with second layer, cut side down.
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38
Transfer 3/4 cup buttercream to pastry bag fitted with large star tip.
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39
Spread remaining buttercream over top and sides of cake.
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40
Press 1/2 cup chopped hazelnuts onto sides of cake.
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41
Pipe 12 rosettes around top edge of torte.
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42
Place 1 hazelnut and 1 apricot sliver into each rosette.
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43
Refrigerate until buttercream sets, at least 1 hour.
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44
(Can be made 1 day ahead.
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45
Cover with cake dome; keep chilled.
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46
Let stand at room temperature 1 hour before serving.)
