Hazelnut Torte - Haselnußtorte

5 eggs, separated
3/4 cup sugar
6 tablespoons water
1 3/4 cup cake flour, sifted
1 teaspoon baking powder
1 1/2 cup hazelnuts, ground
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup heavy cream, whipped
Fresh strawberries

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together.Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan.

Bake at 375 degrees for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioner sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired.