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Haselnusstorte (Hazelnut Torte)

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Recipe

Let the delicious aroma of hazelnut fill your kitchen with this decadent torte that will make you look forward to dessert.

 

Yield

8 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 large eggs
large, separated
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¾ cups sugar
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6 tablespoons water
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1 ¾ cup cake flour
sifted
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1 teaspoon baking powder
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1 ½ cup hazelnuts (filberts)
ground
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1 teaspoon vanilla extract
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2 tablespoons powdered sugar
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1 cup cream
heavy, whipped
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1 x strawberries
fresh, if desired
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Ingredients

Amount Measure Ingredient Features
5 large eggs
large, separated
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177 ml sugar
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9E+1 ml water
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414 ml cake flour
sifted
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5 ml baking powder
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355 ml hazelnuts (filberts)
ground
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5 ml vanilla extract
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3E+1 ml powdered sugar
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237 ml cream
heavy, whipped
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1 x strawberries
fresh, if desired
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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.

Notes: 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 38142% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 57mg 2%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 2%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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