Solothurner Nusstorte (Solothurn Hazelnuts Gateau)
Submitted by scoobeydew3
Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis Swiss showstopper layers crispy hazelnut meringue rounds with tender sponge cake and rich buttercream, then coats the whole thing in more roasted hazelnuts.
It’s a project, but the payoff is spectacular: nutty, buttery, and utterly impressive.
Dust with powdered sugar and watch jaws drop.
Baking Tips
- Work in stages: Make meringue layers first, then sponge, then assemble; breaking it into steps makes it manageable
- Remove meringue hot: Peel meringue circles off parchment immediately after baking while still warm to prevent sticking
- Room temp butter: Butter must be soft for smooth, fluffy buttercream that spreads easily
- Chill before serving: Let assembled torte rest in fridge for an hour so layers set and flavors meld
Variations
- Add 2 tablespoons strong coffee to buttercream for mocha hazelnut torte
- Spread raspberry or apricot jam between layers for fruity contrast
- Toast hazelnuts extra dark for deeper, more intense flavor
Ingredients
Directions
Beat the egg whites and sugar to a stiff meringue (adding sugar gradually) and fold in the hazelnuts and cornflour.
Mark 2 circles, 22 cm diameter, on a greased and floured baking tray.
Using a plain nozzle, pipe the mixture onto the tray, covering the two circles to a depth of ½ cm.
Bake for 12 to 15 minutes at 160 oC, then remove from the baking tray WHILST HOT.
Allow to cool.
When cold, spread a thin layer of butter cream on one circle, cover with the sponge (recipe below) and then spread a layer of butter cream over the sponge.
Place the second circle on top, mask the sides with butter cream and coat these with the coarsely ground hazelnuts (roasted).
Dust the finished gateau with icing sugar.
SPONGE: Cream the butter and sugar. Add the egg yolks one at a time and continue beating. Mix the flour, cornflour and hazelnuts together. Fold the dry ingredients and the stiffly beaten egg whites into the creamed mixture alternately. Pour into a greased sponge tin (22 cm diameter) and bake for 20 minutes at 160 to 170 oC.
Comments
excellent taste, easy to make