---------- Recipe via Meal-Master (tm) v8.02
  Categories: German, Cakes, Desserts, Pies
       Yield: 8 servings
       5 ea Eggs; Large, Separated
     3/4 c  Sugar
       6 tb ;Water
   1 3/4 c  Cake Flour; Sifted
       1 ts Baking Powder
   1 1/2 c  Hazelnuts (Filberts);Ground*
       1 ts Vanilla Extract
       2 tb Confectioners' Sugar
       1 c  Cream; Heavy, Whipped
       1 x  Fresh Strawberries,If Desire
   Beat the egg yolks and sugar until very light, about 5
   minutes.  Slowly add the water.  Sift the flour and
   baking powder together.  Mix with 1 cup of nuts.  Fold
   the flour mixture into the egg yolks.  Beat the egg
   whites until soft peaks form.  Gently fold the beaten
   whites into the batter.  Pour into a greased and
   floured 10-inch springform pan.  Bake at 375 degrees F
   for 30 minutes or until cake is done.  Cool cake on a
   wire rack.  When completely cooled, split the cake
   into 2 layers.  Fold the vanilla, confectioners'
   sugar, and remaining 1/2 cup of nuts into the whipped
   cream.  Spread whipped cream between the 2 cake layers
   and on top of the cake.  Chill until serving time.
   Garnish with fresh strawberries, if desired.
   *  Hazelnuts are available at most stores under the
   name of Filberts. They should be blanched.  To blanch,
   boil the nuts for 5 minutes and when they are cool
   enough to handle, remove the skins.  To grind, place
   about 1/4 cup at a time in a blender, or chop as
   finely as you can with a sharp knife.