Name: Hazelnut Cream Torte (_Torta 'i Crema 'i Nuciddi_)
Cook time: 1 1/4 hr
Total time: 5 1/2 hr
Yield: Serves 10
Ingredients: 1 1/4 cups cake flour (not self-rising) plus additional for dusting; 1 1/2 cups granulated sugar; 6 large eggs, separated; 2 tablespoons warm water; 1 teaspoon vanilla; 4 ounces hazelnuts (1 cup); 3 cups chilled heavy cream; 1/2 cup confectioners sugar; 1/3 cup Strega liqueur; 2 ounces fine-quality bittersweet chocolate, shaved

The cake layers are brushed with Strega, an Italian liqueur flavored with herbs and flowers. Removing the torte from the freezer an hour before serving allows the whipped-cream frosting to soften, while the filling remains frozen.

Cooks' note:

If you prefer the hazelnut filling soft, let stand at room temperature an extra 30 minutes before serving.

Recipe notes

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