Solothurner Nusstorte

This torte from Solothurn, Switzerland, is a three-part construction project worth the effort. Two piped hazelnut meringue discs sandwich a butter sponge cake, with hazelnut buttercream holding everything together. The sides get coated in coarsely ground roasted hazelnuts and the top gets a dusting of icing sugar. It’s the kind of cake that turns heads at any table.

The meringue discs start with stiffly beaten egg whites folded with sugar, ground hazelnuts, and cornflour. Pipe the mixture onto traced circles on a baking tray and bake low at 320°F (160°C) until set but not browned. Remove them from the tray while still hot or they’ll stick permanently as they cool.

The sponge layer uses separated eggs: yolks creamed with butter and sugar, whites whipped stiff and folded in alternately with the dry ingredients. This gives the sponge its light, airy texture. Ground roasted hazelnuts in the flour blend add a toasted nuttiness that runs through the entire cake.

Assembly is all about the buttercream glue. Spread it on the meringue, press the sponge down, more buttercream, then the second meringue on top. The roasted hazelnut coating on the sides adds crunch and a finished bakery look.

Chef Tips

• Pipe the meringue to an even ½ cm thickness. Too thin and it shatters, too thick and it stays chewy
• Remove meringue discs from the tray immediately while hot. Once cool, they weld themselves to the surface
• Let the sponge cool completely before assembling. Warm cake melts the buttercream
• Toast the hazelnuts in the oven for deeper flavor before grinding

Variations

• Add a tablespoon of coffee or cocoa to the buttercream for a mocha or chocolate version
• Use almonds instead of hazelnuts for a different nut character
• Brush the sponge layer with a kirsch or hazelnut liqueur syrup for extra moisture