Austrian Hazelnut Torte
This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange.Its luscious cream filling and topping is accented with citrus.
Yield
12 servingsPrep
20 minCook
25Ready
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
hazelnuts (filberts)
finely chopped,toasted |
|
| ¾ | cup |
bread crumbs
dry |
|
| 2 | tablespoons |
orange juice
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
hazelnuts (filberts)
finely chopped,toasted |
|
| 177 | ml |
bread crumbs
dry |
|
| 3E+1 | ml |
orange juice
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
heavy whipping cream
whipped |
|
Directions
In a large bowl, beat egg yolks and sugar until light lemon-colored.
Stir in the chopped hazelnuts, bread crumbs and orange juice.
In another mixing bowl, beat egg whites and salt until stiff peaks form;fold into hazelnut mixture.
Spoon into a greased 9-in. springform pan.
Bake at 350℉ (180℃). for 25 to 30 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Split cake into two layers. Spread half of the whipped cream over one layer; top with the remaining layer and whipped cream.
Garnish with halved hazelnuts if desired.
