Hazelnut Torte

1. Beat the egg yolks and sugar until very light, about 5 minutes.
2. Slowly add the water.
3. Sifti the flour and baking powder together.
4. Mixi with 1 cup of nuts.
5. Foldi the flour mixture into the egg yolks.
6. Beat the egg whites until soft peaks form.
7. Gently fold the beaten whites into the batter.
8. Pour into a greased and floured 10-inch springform pan. Bakei at 375 degrees F for 30 minutes or until cake is done.
9. Cool cake on a wire rack.
10. When completely cooled, split the cake into 2 layers.
11. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream.
12. Spread whipped cream between the 2 cake layers and on top of the cake.
13. Chill until serving time.
14. Garnishi with fresh strawberries, if desired.
15. * Hazelnuts are available at most stores under the name of Filberts.
16. They should be blanched.
17. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
18. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.