Dessert

Hazelnut Torte

Name: Hazelnut Torte
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 8 حصص
Cuisine: german, austrian
Ingredients: 6 قطعة egg yolk from large eggs, at room temperature; 6 قطعة egg white from large eggs, at room temperature; 1 قطعة egg large, whole, at room temperature; 0.5 كوب granulated sugar; 0.25 كوب granulated sugar; 1 كوب ground hazelnut finely ground; 0.33 كوب plain breadcrumb fine and dry; 1 ملعقة صغيرة all-purpose flour; 1 ملعقة كبيرة butter softened, for greasing pan; 1 ملعقة كبيرة all-purpose flour for dusting pan; 1.5 كوب heavy cream cold; 1 ملعقة كبيرة granulated sugar; 1 ملعقة صغيرة vanilla extract; 0.33 كوب ground hazelnut

A classic German-style torte made primarily with ground hazelnuts instead of flour, resulting in a dense, moist, and nutty crumb. The cake is topped with a simple vanilla whipped cream and an extra sprinkle of hazelnuts for texture.

وصفة أصلية من Forkin

الوقت الإجمالي: 2 س 20 د
عدد الحصص: 8
الصعوبة: متوسطة
لكل حصة: 460 kcal

نباتي

معلومات مسببات الحساسية: قد تحتوي على بيض وغلوتين وحليب ومكسرات شجرية. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

cake

6 قطعةegg yolk, from large eggs, at room temperature
6 قطعةegg white, from large eggs, at room temperature
1 قطعةegg, large, whole, at room temperature
1 كوبground hazelnut, finely ground
0.33 كوبplain breadcrumb, fine and dry
1 ملعقة صغيرةall-purpose flour

cake_yolks

0.5 كوبgranulated sugar

cake_whites

0.25 كوبgranulated sugar

pan_preparation

1 ملعقة كبيرةbutter, softened, for greasing pan
1 ملعقة كبيرةall-purpose flour, for dusting pan

topping

1.5 كوبheavy cream, cold
1 ملعقة كبيرةgranulated sugar
1 ملعقة صغيرةvanilla extract

garnish

0.33 كوبground hazelnut

الأدوات

25cm springform pan · large bowl · spatula · wire rack · electric mixer · knife · oven

طريقة التحضير

خطوة بخطوة

1
Preheat your oven to 135°C (275°F) and position a rack in the center.
حوالي 5 د
ملاحظة الطاهي: A low oven temperature is key to baking a moist, dense torte without drying it out.
2
Grease a 25cm (10-inch) springform pan with the softened butter and dust it with flour, tapping out any excess.
حوالي 3 د
3
In a large bowl, use an electric mixer to beat the egg yolks and the whole egg until the mixture is thick and pale yellow.
حوالي 4 د
ملاحظة الطاهي: Using room temperature eggs will help them gain more volume when beaten.
4
Gradually add the sugar designated for the yolks and continue beating until light and fluffy.
حوالي 2 د
5
Add the ground hazelnuts and plain breadcrumbs to the yolk mixture and stir with a spatula until just combined into a thick paste.
حوالي 2 د
6
In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
حوالي 2 د
ملاحظة الطاهي: Any trace of fat or yolk in the bowl will prevent the egg whites from whipping properly.
7
Increase the mixer speed to high and gradually add the sugar for the whites, beating continuously until stiff, glossy peaks form.
حوالي 3 د
ملاحظة الطاهي: You'll know the peaks are stiff when they hold their shape and don't flop over when you lift the beaters.
8
Gently fold about one-quarter of the beaten egg whites into the hazelnut mixture to lighten its consistency.
حوالي 2 د
9
Sprinkle the flour over the batter, then gently fold in the remaining egg whites in two additions until no white streaks remain.
حوالي 3 د
ملاحظة الطاهي: Use a spatula and a gentle 'scoop from the bottom, fold over the top' motion to avoid deflating the batter.
10
Carefully pour the batter into the prepared springform pan and smooth the top with your spatula.
حوالي 2 د
11
Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.
حوالي 50 د
12
Let the cake cool in the pan on a wire rack for 15 minutes before running a thin knife around the edge to loosen it.
حوالي 15 د
13
Release the springform collar and allow the cake to cool completely on the wire rack.
حوالي 45 د
ملاحظة الطاهي: Ensuring the cake is fully cool prevents the whipped cream from melting.
14
Once cool, prepare the topping. In a chilled bowl, whip the heavy cream, sugar, and vanilla extract until medium peaks form.
حوالي 2 د
15
Spread the whipped cream evenly over the top of the cooled cake.
حوالي 2 د
16
Sprinkle the ground hazelnuts for the garnish over the cream before serving.
حوالي 1 د

لكل حصة

القيم الغذائية

50%التقييم

السعرات الحرارية: 459.8kcal
البروتين: 10.3g
الكربوهيدرات: 30.4g
الدهون: 34.8g
الألياف: 2.2g
السكر: 23.4g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

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الحفظ

Store any leftovers covered in the refrigerator.

إعادة التسخين

Serve chilled directly from the refrigerator.