Hazelnut Torte (B H & G)

Name: Hazelnut Torte (B H & G)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 1 cake, 16 serving(s)
Ingredients: 6 eggs, separated; 1 cup sugar, divided; 1 -2 tablespoon orange peel, finely shredded; 3 cups hazelnuts, very finely ground (2 3/4 cup whole); 1/2 cup breadcrumbs (very fine); 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 2 teaspoons Frangelico (or other hazelnut liqueur); unsweetened cocoa powder, and whole hazelnuts to decorate; 1/2 cup butter, softened; 5 cups powdered sugar, divided; 1/4 cup Frangelico (or other hazelnut liqueur); 2 teaspoons frozen orange juice concentrate, thawed

Submitted by EURrosa1

"I got this also from the Dec/98 issue of Better Homes and Gardens. It is a bit time consuming, but really worth it, believe me. It is DELICIOUS served with hot tea! (If I don't have hazelnuts I use whatever nuts I have available, and it is still delicious.)"

Download

Ready In:: 1hr 15mins
Ingredients:: 13
Yields:: 1 cake
Serves:: 16

ingredients

6 eggs, separated
1 cup sugar, divided
1 -2 tablespoon orange peel, finely shredded
3 cups hazelnuts, very finely ground (2 3/4 cup whole)
¹⁄₂ cup breadcrumbs (very fine)
³⁄₄ teaspoon ground cinnamon
¹⁄₂ teaspoon baking powder
2 teaspoons Frangelico (or other hazelnut liqueur)
unsweetened cocoa powder, and whole hazelnuts to decorate
BUTTER FROSTING
¹⁄₂ cup butter, softened
5 cups powdered sugar, divided
¹⁄₄ cup Frangelico (or other hazelnut liqueur)
2 teaspoons frozen orange juice concentrate, thawed

directions

Beat egg yolks on high speed for 4 minutes, until thick and light colored. Gradually beat in half of the sugar, one tbsp at a time, until completely dissolved. Stir in orange peel.
Beat egg whites on high speed until soft peaks form (beaters must be clean and dry). Beat in remaining sugar, one tbsp at a time, until stiff peaks form.
Delicately fold egg whites into yolks, a little bit at a time.
Sitr nuts, bread crumbs and baking powder. Gently fold it, 1/3 at the time, into egg mixture, just until combined.
Divide batter evenly into two 9" x 1-1/2" round baking pans (lightly greased and floured). Bake at 325 F for 30, until toothpick inserted in center comes out clean. (Cakes may have slight dip in center.) Cool in pans on wire rack 15 minutes. Loosen edges; gently remove cakes and let cool completely on rack.
TO ASSEMBLE: Invert cake on cake platter. Drizzle with half of Frangelico. Spread 1/2 cup of Butter Frosting. Invert other cake on frosted one. Drizzle with remaning Frangelico and spread with 1/2 cup Butter Frosting. Cover sides with remaining frosting. Lightly sprinkle top with sifted cocoa powder and garnish with whole hazelnuts. Cover and chill 2 hours. Let stand at room temperature 20 minutes before serving.
BUTTER FROSTING: Beat butter until fluffy. Gradually add 2 1/2 cup sugar, beating until combined. Slowly beat Frangelico and juice. Gradually beat rest of sugar. If necessary beat in 1 tsp at a time of milk to reach spreading consistency.