Hazelnut Torte

This is a blender recipe, very quick and easy. I like those kind of recipes, don't you? This recipe comes from my home church, Sargent Ave cook book, submitted by Anna Epp. As usual I changed it up a bit, but will post the original and then tell you what I did. I didn't use the Mocha filling, instead I filled with with Nutella Whipped Cream. Are you drooling yet? Next time I will fill it with the Mocha filling and see which one we prefer.

Cake:

• 4 eggs
• 3/4 cup white sugar
• 2 tbsp flour (if you changed it to rice flour it is gluten free)
• 2 1/2 tsp. baking powder
• 1 cup Hazelnut filberts (mine were flaked)

1. In a blender put eggs, sugar and beat on low speed until thoroughly mixed.
2. Add flour, baking powder and nuts.
3. When thoroughly blended pour into two 8 inch greased cake pans.
4. Bake at 350 for 20 minutes (they do not rise very much)
5. When cake has cooled for 10 minutes, remove from pan
6. When cooled completely slice each cake in half to give for layers, or you may leave as is.
7. Fill with Mocha filling and whipped cream or with the Nutella whipped cream. 

Mocha Filling:

• 2 tablespoons soft butter, creamed
• 1 cup icing sugar
• 2 tablespoons strong hot coffee
• 1 teaspoo. cocoa powder
• 1/2 teaspoon vanilla

1. Cream butter with icing sugar, coffee cocoa and vanilla.
2. Spread between layers using filling and 1 cup sweetened whipped cream.
3. Decorate with more whipped cream and chocolate shavings.

Nutella Whipped Cream:

• 2 cups of whipping cream
• Nutella to taste about 1/2 cup

1. Whip the cream with the Nutella
2. Fill the cake
3. Decorate with more whipped cream and nuts or chocolate

If you choose to decorate the cake with the Nutella cream you I would recomment to put in a whipping cream stabilizer like Dr. Oetker's Whip It.  I didn't use the stablizer and found it to be too soft. It was still delcious, just not pretty.