HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
GERMAN HAZELNUT TORTE
A dear friend shared this delightful dessert. It is by far my special dessert that I treasure.
Provided by Kelly Hagan
Categories Cakes
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
- 2. Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
- 3. In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
- 4. For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
- 5. In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
- 6. Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer. Freeze for 5 minutes. Ice cake with buttercream frosting. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
- 7. Option: I ,sometimes, will add a bit of Grand Marnier to the ground hazelnuts and a pinch of orange zest to the batter. It is a lovely addition. This is complemented with Mocha Frosting for the layers and the outer.
HAZELNUT MOCHA TORTE
This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
Nutrition Facts :
HAZELNUT TORTE
Steps:
- Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
- In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
- On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
- Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
- Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
- The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
COFFEE, HAZELNUT AND RASPBERRY TORTE
Steps:
- For filling:
- Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
- For frosting:
- Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
- Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
- For cake:
- Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
- Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
- Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
- Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
- Garnish torte with fresh berries, if desired. Cut into wedges and serve.
GERMAN HAZELNUT CAKE
An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together the sugar, eggs and flavouring and set aside.
- In another bowl, cream the butter and gradually add it to the sugar mixture.
- Mix the flour, baking powder and ground nuts together.
- Add it to the sugar and butter mixture a spoonful at a time.
- Fold in the chocolate.
- Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
- Bake in preheated oven for 50 to 65 minutes.
- Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
- Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
- Dust the cooled cake with icing sugar.
Nutrition Facts : Calories 568, Fat 41, SaturatedFat 16.5, Cholesterol 129.3, Sodium 321.4, Carbohydrate 45.7, Fiber 4, Sugar 21.1, Protein 9.8
CHOCOLATE HAZELNUT TORTE
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two...with just the right amount of leftovers! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
Nutrition Facts : Calories 768 calories, Fat 45g fat (25g saturated fat), Cholesterol 130mg cholesterol, Sodium 386mg sodium, Carbohydrate 89g carbohydrate (66g sugars, Fiber 4g fiber), Protein 9g protein.
GERMAN HAZELNUT TORTE RECIPE
Make and share this German Hazelnut Torte Recipe recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 1h40m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- •Preheat oven to 375°F.
- •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
- •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
- •Fold in hazelnuts, flour, and almond flavoring.
- •Beat egg whites until stiff and fold into egg yolk mixture.
- •Spread batter gently in prepared pan(s).
- •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
- Filling:.
- •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
- •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
- •Cool, stirring frequently.
- To Assemble Cake:.
- •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
- •Spread 1 layer with filling.
- •Top with second layer.
- •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
- •Press onto cake.
- •Blend icing sugar with enough lemon juice to give a coating consistency.
- •Spread over cake and decorate as desired.
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