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Solothurner Nusstorte (Solothurn Hazelnuts Gateau)

 

52

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

Base and topping
3 each egg whites
*
100 grams sugar
100 grams hazelnuts (filberts)
ground
20 grams cornstarch
Butter cream
150 grams butter, unsalted
120 grams powdered sugar
50 grams hazelnuts (filberts)
roasted and ground
Sponge
150 grams butter
150 grams sugar
3 large eggs
separated
100 grams all-purpose flour
20 grams cornstarch
50 grams hazelnuts (filberts)
roasted and ground

Directions

Beat the egg whites and sugar to a stiff meringue (adding sugar gradually) and fold in the hazelnuts and cornflour.

Mark 2 circles, 22 cm diameter, on a greased and floured baking tray.

Using a plain nozzle, pipe the mixture onto the tray, covering the two circles to a depth of ½ cm.

Bake for 12 to 15 minutes at 160 oC, then remove from the baking tray WHILST HOT.

Allow to cool.

When cold, spread a thin layer of butter cream on one circle, cover with the sponge (recipe below) and then spread a layer of butter cream over the sponge.

Place the second circle on top, mask the sides with butter cream and coat these with the coarsely ground hazelnuts (roasted).

Dust the finished gateau with icing sugar.

SPONGE: Cream the butter and sugar. Add the egg yolks one at a time and continue beating. Mix the flour, cornflour and hazelnuts together. Fold the dry ingredients and the stiffly beaten egg whites into the creamed mixture alternately. Pour into a greased sponge tin (22 cm diameter) and bake for 20 minutes at 160 to 170 oC.

 

* not incl. in nutrient facts

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Comments

Eve
Ontario
 almost 11 years ago

excellent taste, easy to make

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 69562% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 137mg 6%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 21% Vitamin C 3%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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