PORTLAND HAZELNUT TORTE

Steps:

• Preheat oven to 325°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with a piece of waxed paper long enough to extend about 1 inch over ends of pan grease well and set aside.Place 2 cups hazelnuts in a food processor bowl or in a blender container. Cover and process or blend with on-off bursts until nuts are finely ground, scraping sides of bowl as needed. Do not grind too finely.In a small mixer bowl at medium speed, beat egg yolks until thick and pale yellow. Add sugar and beat until very thick. Add ground nuts, bread crumbs, baking powder, vanilla and salt beat until well blended. Transfer to a large bowl. Wash beaters.In a large mixer bowl at high speed, beat egg whites until stiff peaks form. Stir about 1 cup of the whites into nut mixture to lighten. Fold in remaining egg whites just until blended. Spread batter evenly in pan.Bake for 35 minutes or until lightly browned and edges pull away from sides of pan. Lightly sprinkle top of hot cake with powdered sugar. Invert cake onto a large clean dish towel peel off waxed paper. Cool.To assemble, cut cake crosswise into four equal strips, each 10 1/2 by 3 1/2 inches. Place one cake strip on a serving plate. Frost the top with 2 tablespoons of the buttercream repeat stacking layers of cake and frosting with buttercream. Frost top and sides of cake. Pipe on a decorative design with buttercream. Garnish with chopped hazelnuts. Cover loosely and chill at least 3 hours or overnight.About 1 hour before serving, remove from refrigerator. To serve, cut 1-inch slices with a serrated knife. Refrigerate leftovers.High Altitude Adjustments: At 6,000 feet, no adjustments needed.