Hazelnut Torte

READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the egg yolks and sugar until very light, about 5 minutes.
  • Slowly add the water.
  • Sift the flour and baking powder together.
  • Mix with 1 cup of nuts.
  • Fold the flour mixture into the egg yolks.
  • Beat the egg whites until soft peaks form.
  • Gently fold the beaten whites into the batter.
  • Pour into a greased and floured 10-inch springform pan.
  • Bake at 180C degrees, for 30 minutes or until the cake is done.
  • Cool cake on a wire rack.
  • When completely cooled, split the cake into 2 layers.
  • Fold the vanilla, icing sugar and the remaining 1/2 cup of nuts into the whipped cream.
  • Spread whipped cream between the two cake layers and on top of the cake.
  • Chill until serving time.
  • Garnish with fresh strawberries or if you want an extra special look, garnish with hazelnuts dipped in chocolate and arrange in small clusters around the top.
  • Note- The hazelnuts should be blanched.
  • To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
  • To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.
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