In Romanian: Tort de alune




  1. Mix the whipped egg whites with the sugar, hazelnuts and almonds (or walnuts).
  2. Divide this mixture in two and bake each part in a round pan covered with buttered parchment paper. When the sheets are done and cold, fill with the following cream:
  3. Mix the butter with the confectioner's sugar, roasted and finely ground hazelnuts, grated chocolate and sour cream.
  4. Spread the cream on the two sheets, place one on top of the other and garnish with the same cream, with a few whole hazelnuts and a few chopped almonds or walnuts.
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