Hazelnut Torte
Yield
8 servingsPrep
30 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
separated |
|
| ¾ | cup |
sugar
|
|
| 6 | tablespoons |
water
|
|
| 1 ¾ | cups |
cake flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | cups |
hazelnuts (filberts)
ground |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 1 | cup |
cream
heavy, whipped |
|
| 1 | x |
strawberries
fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
separated |
|
| 177 | ml |
sugar
|
|
| 9E+1 | ml |
water
|
|
| 414 | ml |
cake flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 355 | ml |
hazelnuts (filberts)
ground |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 237 | ml |
cream
heavy, whipped |
|
| 1 | x |
strawberries
fresh, optional |
*
|
Directions
Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly add the water.
Sift the flour and baking powder together.
Mix with 1 cup of nuts.
Fold the flour mixture into the egg yolks.
Beat the egg whites until soft peaks form.
Gently fold the beaten whites into the batter.
Pour into a greased and floured 10-inch springform pan.
Bake at 375℉ (190℃) F for 30 minutes or until cake is done.
Cool cake on a wire rack.
When completely cooled, split the cake into 2 layers.
Fold the vanilla, confectioners' sugar, and remaining ½ cup of nuts into the whipped cream.
Spread whipped cream between the 2 cake layers and on top of the cake.
Chill until serving time.
Garnish with fresh strawberries, if desired.
- Hazelnuts are available at most stores under the name of Filberts.
They should be blanched.
To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
To grind, place about ¼ cup at a time in a blender, or chop as finely as you can with a sharp knife.
