1-1/2 cups (6 ounces) raw hazelnuts - Or 2-1/4 cups (6 ounces) hazelnut flour
2 tablespoons all-purpose flour
2-1/2 teaspoons baking powder
Frosting
½ cup granulated sugar
½ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1-1/2 cups whipping cream
2 teaspoons vanilla extract
Instructions
To Make Cake:
Preheat oven to 350 degrees.
Grease the bottoms and sides of two 8-inch cake pans and line the bottoms with greased wax paper or parchment rounds.
If you are using whole nuts, place them in a blender; pulse until they are very finely ground.
Then add the egg yolks and sugar; beat until light.
Add ground hazelnut.
Sift in the all-purpose flour and baking powder.
Beat the egg whites.
Fold into the batter a third at a time.
Divide the batter equally between the prepared pans and bake for about 25-30 minutes until the sides come away from the pan and the tops are just firm.
Do not over bake. The layers will be thin.
To Make Frosting:
In a small bowl combine the sugar, cocoa powder, and coffee granules.
In a separate bowl beat the cream until almost whipped, gradually adding the sugar mixture and vanilla until stiff peaks form.
Filling a piping bag and pipe the frosting on first layer.
Add spread frosting with a offset spatula, then pipe at bottom of cake and around the top layer.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/mocha-cream-hazelnut-torte/