Cake Ingredients:
1 1/2 cups hazelnuts or filberts
1/2 cup slivered almonds
8 large eggs, separated
2 large egg whites
1 cup granulated sugar
1/3 cup fine dry bread crumbs
1 1/4 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/8 teaspoon salt
Powdered sugar

Praline Ingredients:
3/4 cup granulated sugar
3/4 cup slivered almonds

Eggnog-Whipped Cream Ingredients:
3/4 cup firmly packed brown sugar
1/2 cup prepared eggnog
3 cups whipping cream

1. Heat oven to 325°F. Grease 15 x 10 x 1-inch jelly roll pan. Line pan with waxed paper, extending about 1-inch over ends of pan; grease well. Set aside.
2. Combine hazelnuts and 1/2 cup almonds in 5-cup blender container or food processor bowl. Cover; blend at high speed until nuts are finely ground. (Do not grind into paste.) Set aside.
3. Beat 10 egg whites at high speed in large mixer bowl until stiff peaks form (1 to 2 minutes). Transfer to another large bowl; set aside.
4. Beat 8 egg yolks at medium speed in same large mixer bowl until thick and lemon-colored (about 4 minutes). Add 1 cup sugar; continue beating until very thick (2 minutes).
5. Reduce speed to low; add ground nuts, bread crumbs, baking powder, nutmeg, vanilla and salt. Beat until well mixed. Gently stir about 1 cup beaten egg whites into nut mixture by hand. Gently stir in remaining beaten egg whites just until mixed.
6. Spread batter into prepared pan. Bake for 30 to 40 minutes or until golden brown and edges begin to pull away from sides of pan.
7. Lightly sprinkle top of hot cake with powdered sugar. Invert cake onto large clean cloth towel; peel off waxed paper. Cool completely.
8. Meanwhile, line baking sheet with aluminum foil. Place 3/4 cup sugar in 10-inch skillet. Cook over medium heat, stirring occasionally, until sugar melts and turns golden brown (about 10 minutes). Quickly stir in 3/4 cup slivered almonds until well coated. Spread nut mixture onto aluminum foil-lined baking sheet. Cool completely.
9. Break praline into small pieces, reserving several pieces to use as garnish. Place praline pieces in 5-cup blender container or food processor bowl. Cover; blend at high speed until finely ground, leaving smaller chunks (30 seconds); set aside.
10. Combine brown sugar and eggnog in large mixer bowl. Beat at high speed, gradually adding whipping cream, until stiff peaks form (3 to 4 minutes).
11. To assemble torte, cut cake crosswise into four equal (about 10 x 3 1/2-inch) strips. Place 1 cake strip on serving plate. Frost with about 1/2 cup eggnog-whipped cream; sprinkle with 1/3 cup ground praline. Repeat stacking layers of cake, eggnog-whipped cream and ground praline. Frost top and sides of cake with eggnog-whipped cream. Sprinkle top with praline; pipe decorative designs with eggnog-whipped cream. Refrigerate at least 2 hours or overnight.
12. Just before serving, garnish with reserved praline pieces. Store refrigerated.

Makes 12 servings.