Austro-Hungarian Hazelnut Cream Torte🇭🇺

Make the Hazelnut Sponge Layers:
- Preheat oven to 180°C (350°F).
- Line 5 baking sheets (or reuse) with parchment. Draw 8-inch/20 cm circles.
- Beat egg whites until stiff, gradually add sugar, and beat to glossy peaks.
- Gently fold in hazelnuts and flour.
- Spread thinly into 5 circles.
- Bake each layer for 12–15 minutes until golden. Let cool.
Prepare the Hazelnut Cream Filling:
- Whisk egg yolks, sugar, milk, and cornstarch in a saucepan.
- Cook over medium heat, stirring constantly, until thick like custard.
- Remove from heat, cool completely.
- Beat butter until creamy, then add custard gradually.
- Mix in ground hazelnuts and vanilla.
Assemble the Torte:
- Place one sponge layer on a plate, spread with cream.
- Repeat, ending with a sponge layer on top.
- Chill for 2–3 hours.
Optional Glaze (Classic Look):
- Mix powdered sugar with hot water until smooth, spread over top layer.
- Melt chocolate, pipe thin rings, and use a toothpick to draw feather patterns.
Chill Overnight:
- Best flavor develops if rested overnight in the fridge.