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.
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.
TRADITIONAL DANISH HAZELNUT TORTE - SCANDINAVIAN
Published for ZWT III. This is a recipe from World Recipes for the traditional Danish Hazelnut Torte.
Provided by Um Safia
Categories Dessert
Time 55m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
- Beat the egg whites until stiff. Fold into the yolk mixture.
- Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
- Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
- Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.
Nutrition Facts : Calories 711.2, Fat 55.3, SaturatedFat 21.9, Cholesterol 391.9, Sodium 132.7, Carbohydrate 41.3, Fiber 3.7, Sugar 30.9, Protein 17.3
HAZELNUT CITRUS TORTE
A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can't find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
- Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
- In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
- In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
- Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 26 grams, TransFat 0 grams
HAZELNUT TORTE
This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
- Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
- In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
- With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
- Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
- Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.
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