Reviewed: May 11, 2005

This cake was one of the best cakes that I have ever tasted. It had just the right amount 0f hazlenut in it.If you haven't ever eaten this before you must try it.You won't regret it I promise.

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FLIPFLOP17

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Reviewed: Apr. 18, 2005

Thank you for this delicious recipe! It's an excellent birthday treat. The cake turned out moist, but I added rum anyway - it certainly didn't hurt! I also added rum and vanilla sugar to the whipped cream and raisins in the layers between the cake. It was a huge sucsess, and utterly thrilled my friends with wheat allergies.

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Adeola

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Reviewed: Mar. 11, 2005

Excellent recipie, turned out very well.

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SUGETIS

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Reviewed: Dec. 25, 2004

I made this for Christmas dessert this year. A few comments, when I mixed the ground nuts (you can buy them pre-ground) into the yolks, it turned into a hard lump making gently folding the whites impossible. Next time I'll fold the nuts into the whites then into the yolks. I used two 9" round pans (lined the bottom with parchment) and baked them for 45 minutes (no springform pan, but this worked great.) To the whipped cream I added 4 tbs powdered sugar and 4 tbs Godiva liqueur. Awesome dessert! My husband says it's his new favorite (he is very picky, not a sweets eater.) Though, he thought a little rum soaked into the cakes would be a good addition. I will definitely make this again.

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FREYAUSA

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Reviewed: Oct. 18, 2004

One of my absolute favorites! I have used both almonds and hazelnuts… I can’t decide which I like better. My only adjustment is to leave it in one layer, then serve with a dollop of whipped cream and a sprinkle of nuts. (A little less work for the cook!) Thanks, Laura, for the great recipe!

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DJKreut

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Reviewed: Apr. 30, 2004

Thank you Laura for submitting this recipe!! I have just made it as a birthday cake and turned out extremely well. Like the others, I thought it best cut into two layers as it was quite crumbley. My cake wasn't dry though!! I did use two more eggs than the recipe suggested which made it extremely light, I also added a little coffee flavour and fine sugar to the cream and the combination with the nuts is really nice. I'll definately make this cake again!!

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CHAR11

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Reviewed: Aug. 8, 2002

This is a fabulous torte. I've made it several times and it has been perfect EVERY time. I do "sift" the hazelnuts using a colendar to be sure the nuts are fine enough. I've also made it using almonds instead of hazelnuts. (12 oz equals 2 1/2 c. nuts).

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JanZ

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Reviewed: Jan. 1, 2001

I very much enjoyed this cake; I've made it seperately with almonds and hazelnuts. However, I did make several modifications to it. Since the cake is so dry, after I sliced the cake into 2 layers, I soaked each layer with Frangelico or Amaretto. Then I added whipped cream stabilizer, and flavored the whipped cream with liquer and sugar. Lastly, I used an extra half pint of whipped cream in the "frosting". With these additions, I've gotten rave reviews at the parties I took the cakes to.

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LYONESSKIM

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Reviewed: Dec. 26, 2000

This was not difficult to make but was drier than I had hoped for - and did not require the full time to cook. It took 15 less minutes to cook and that was with my oven on about 320. In addition, the recipe does not indicate when to add the white sugar (although common sense says add to the egg whites). The whip cream should also contain some white sugar, as it is a bit bland by itself in between the layers. I found that the cake was difficult to cut into 3 layers and opted for 2 layers instead.

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