Hazel Nut Torte

Ingredients-
Meringue -
4 large egg whites
3/4 cup caster sugar
60g ground hazel nuts
1 1/2 tbls melted butter
1/4 cup plain flour

Coffee Cream-
300ml cream
1tbls caster sugar
1tsp instant coffee
2 tsp rum

Chocolate cream-
300ml cream
1/4 cup caster sugar
1/2 tsp vanilla
2 tbls cocoa

Method-
Meringue-
Mark 5 20x9cm rectangles on cone trays, grease and dust with flour
Beat egg whites until stiff.  Gradually add the sugar and beat until dissolved.
Carefully fold in nuts, butter and sifted flour
Divide evenly between the trays and spread to fit the rectangles
Bake in slow to mod oven 150c for 30 mins
Remove fromthe trays immediately taking care not to break the wafers.  Cool on wire racks on grease proof paper

Coffee cream-
Whip all ingredients together until thick.  Sandwich meringue layers together with the cream.

Chocolate cream-
Mix ingredients together and refrigerate for 1 hour then Whip until thick.  cover top and sides with the cream

Decorate with hazel nuts and cream. Refridgerate for several hours before serving