Hungarian Hazelnut Torte

For the torte:
8 large eggs, separated
1/2 cup sugar
4 tablespoons orange juice
4 heaping tablespoons matzoh meal
4 heaping tablespoons ground hazelnuts
butter for greasing pan

For the icing:
3/4 cup sugar
1/3 cup water
8 additional egg yolks
8 ounces soft unsalted butter
1/2 cup ground toasted hazelnuts
12 whole shelled hazelnuts

Preheat oven to 350F. Blend the egg yolks and sugar with an electric mixer until they are creamy yellow and smooth. Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside. Whip the egg whites until firm, then fold into the yolk mixture. Bake in a well greased nine inch springform pan for 40 minutes. Check for doneness with a tooth pick; if still wet let bake for 5 more minutes and check again. While baking, make icing.

Boil the sugar in the water until dissolved. Beat the 8 additional egg yolks at medium speed and add the boiling sugar syrup to the yolks a little at a time while continuing to beat the mixture. Beat for two or three more minutes, until the blend cools. Add the butter and beat at low speed for five more minutes until light and creamy. Add the ground hazelnuts.

When torte is baked, allow it to cool completely, then slice it into two or three layers. Spread hazelnut cream evenly on each layer and the top and sides. Decorate the top with whole hazelnuts.