Hazelnut torte

Hazelnut torte

By
From
Encyclopedia of Food and Cookery
Serves
10

Ingredients

Quantity Ingredient
6 eggs, separated
1 whole egg
170g caster sugar
110g ground hazelnuts
60g fresh white breadcrumbs
1 teaspoon plain flour

Filling

Quantity Ingredient
375ml cream
1 teaspoon caster sugar
1 teaspoon natural vanilla extract
55g ground hazelnuts

Method

  1. Beat egg yolks and whole egg together until thick and pale yellow. Gradually beat in 115 g sugar, then nuts and breadcrumbs. Continue to beat until mixture forms a dense, moist mass.
  2. Whisk egg whites in another bowl until they begin to foam, then gradually add remaining sugar. Continue to whisk until whites form stiff glossy peaks. Mix about half the egg whites into hazelnut mixture, sprinkle flour over and fold in remaining egg whites.
  3. Pour into a buttered and floured 25 cm springform tin. Bake in a preheated slow oven (150°C) for 35–45 minutes or until cake shrinks away slightly from sides of tin. Remove from oven, release spring on tin and remove sides. Allow cake to cool.
  4. To make filling, whip cream and add sugar and vanilla. Slice cake into 2 layers and sandwich back together with one-third of the cream. Using a spatula, cover top and sides of cake with remaining cream, and scatter ground hazelnuts over top and side.
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