Hazelnut Torte

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INGREDIENTS

9 egg yolks

2/3 cup sugar

3/4 cup blanched almond, ground

3/4 cup hazelnut, ground

9 egg whites

1/4 cup cherry brandy

1/4 cup raspberry jam

1 pint whipping cream

24 whole hazelnuts

Powdered sugar

PROCEDURE

Beat egg yolk until thick. Add sugar then beat well. Add ground nuts and mix well. Beat egg white until stiff. Fold into yolk mixture. Bake in 2 well-buttered layer-cake tins in preheated oven 350F until top of cake springs back quickly when touched. Remove from oven and let cool.