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Ingredients
| eggs: 6 (separated) |
| granulated sugar: 3/4 cup |
| bread crumbs: 1/3 cup |
| all-purpose flour (unsifted): 1/4 cup |
| hazelnuts - filberts (ground): 1 cup |
| light whipping cream (fluid): 1 cup |
| granulated sugar: 1 Tbl |
| vanilla extract: 1/2 tsp |
Hazelnut Torte
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- Preheat oven to 325°F.
- Beat egg white in a large bowl, until soft peaks form.
- Slowly beat in 1/4 cup sugar till stiff peaks form.
- In small mixing bowl beat egg yolks with 1/2 cup sugar until thick. Add breadcrumbs, flour and 2/3 cup hazelnuts.
- Carefully fold yolk mixture into the egg whites.
- Spread in a 10x2-inch springform pan.
- Bake 40-50 minutes, or until cake springs back when touched lightly.
- Place on wire rack to cool.
- Beat whipping cream with 1 tbsp sugar and vanilla.
- Take cake out of pan and cut it horizontally, into 2 layers.
- Place one layer on serving platter and frost with 1/3rd of the whipped cream.
- Top with the second layer and frost it with another 3rd of the whipped cream.
- Frost sides of torte with half of the remaining whipped cream, and carefully press remaining ground hazelnuts into the sides.
- Decorate top of torte with remaining whipped cream, using a pastry bag.