Viennese Hazelnut Torte
Yield: 2 10-inch tortes. 

Torte: 

       4 eggs 
       1/4 cup fine granulated sugar 
       3/4 cup grated or finely chopped Oregon hazelnuts 
       1/4 cup dry fine bread crumbs 
       1/4 teaspoon cream of tartar 
       1/8 teaspoon salt 
       1/4 cup fine granulated sugar 

Topping: 

       1-1/2 cups fresh raspberries 
       3/4 cup red raspberry jelly 
       whipped cream 

Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat in 1/4
cup sugar and continue beating. Fold in hazelnuts and bread crumbs. Beat egg
whites until foamy. Add cream of tartar and salt, the continue beating, add
sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and
floured 10" torte pans. Bake at 350 for 30 minutes, or until done. Top with
mixture of raspberries mixed gently with melted jelly. Garnish with whipped
cream.