Hazelnut Torte
Recipe: #27714
August 20, 2017
Categories: Desserts, Cakes, Hazelnut, Baby Shower, Brunch, Christmas, Easter, Thanksgiving, Oven Bake, Vegetarian, more
"This can be a little time consuming, but well worth the effort."
Ingredients
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 by Step Method
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
No special items needed.