Hazelnut frosting
Instructions:
- 7 ounces (200 g) butter, at room temperature
- ¼ cup icing sugar
- 1½ tablespoons rum or brandy
- 3 eggs
- ½ cup sugar
- ¾ cup hazelnuts, toasted, then ground fine
- Cream butter and icing sugar until fluffy, about 2 minutes. Add rum or brandy.
- Beat eggs with sugar in top half of a double boiler, place it over steam on bottom half. Beat continuously until mixture thickens to the consistency of honey, about 5 minutes. Remove from heat and allow to cool.
- Blend the two mixes and stir in hazelnut. Stir until uniform. Use frosting when cooled to room temperature.
- Enough icing for one 8-inch (20-cm) torte.