Hazelnut Torte

12
Servings
40m
Prep Time
40m
Cook Time
1h 20m
Ready In


"This can be a little time consuming, but well worth the effort."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (66.2 g)
  • Calories 202.2
  • Total Fat - 12 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 115.3 mg
  • Sodium - 61.3 mg
  • Total Carbohydrate - 19.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 14.4 g
  • Protein - 5.6 g
  • Calcium - 35.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325°F.

Step 2

Beat egg white in a large bowl, until soft peaks form.

Step 3

Slowly beat in 1/4 cup sugar till stiff peaks form.

Step 4

In small mixing bowl beat egg yolks with 1/2 cup sugar until thick. Add breadcrumbs, flour and 2/3 cup hazelnuts.

Step 5

Carefully fold yolk mixture into the egg whites.

Step 6

Spread in a 10x2-inch springform pan.

Step 7

Bake 40-50 minutes, or until cake springs back when touched lightly.

Step 8

Place on wire rack to cool.

Step 9

Beat whipping cream with 1 tbsp sugar and vanilla.

Step 10

Take cake out of pan and cut it horizontally, into 2 layers.

Step 11

Place one layer on serving platter and frost with 1/3rd of the whipped cream.

Step 12

Top with the second layer and frost it with another 3rd of the whipped cream.

Step 13

Frost sides of torte with half of the remaining whipped cream, and carefully press remaining ground hazelnuts into the sides.

Step 14

Decorate top of torte with remaining whipped cream, using a pastry bag.

Tips & Variations


No special items needed.

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