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Hazelnut Torte

 

51

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

90

min

Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 38142% of calories 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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