Hazelnut Torte

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1. 1

   Preheat your oven to 135°C (275°F) and position a rack in the center.

   Около 5 мин

   Бележка на готвача: A low oven temperature is key to baking a moist, dense torte without drying it out.

2. 2

   Grease a 25cm (10-inch) springform pan with the softened butter and dust it with flour, tapping out any excess.

   Около 3 мин

3. 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.

   Около 4 мин

   Бележка на готвача: Using room temperature eggs will help them gain more volume when beaten.

4. 4

   Gradually add the sugar designated for the yolks and continue beating until light and fluffy.

   Около 2 мин

5. 5

   Add the ground hazelnuts and plain breadcrumbs to the yolk mixture and stir with a spatula until just combined into a thick paste.

   Около 2 мин

6. 6

   In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.

   Около 2 мин

   Бележка на готвача: Any trace of fat or yolk in the bowl will prevent the egg whites from whipping properly.

7. 7

   Increase the mixer speed to high and gradually add the sugar for the whites, beating continuously until stiff, glossy peaks form.

   Около 3 мин

   Бележка на готвача: You'll know the peaks are stiff when they hold their shape and don't flop over when you lift the beaters.

8. 8

   Gently fold about one-quarter of the beaten egg whites into the hazelnut mixture to lighten its consistency.

   Около 2 мин

9. 9

   Sprinkle the flour over the batter, then gently fold in the remaining egg whites in two additions until no white streaks remain.

   Около 3 мин

   Бележка на готвача: Use a spatula and a gentle 'scoop from the bottom, fold over the top' motion to avoid deflating the batter.

10. 10

    Carefully pour the batter into the prepared springform pan and smooth the top with your spatula.

    Около 2 мин

11. 11

    Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.

    Около 50 мин

12. 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.

    Около 15 мин

13. 13

    Release the springform collar and allow the cake to cool completely on the wire rack.

    Около 45 мин

    Бележка на готвача: Ensuring the cake is fully cool prevents the whipped cream from melting.

14. 14

    Once cool, prepare the topping. In a chilled bowl, whip the heavy cream, sugar, and vanilla extract until medium peaks form.

    Около 2 мин

15. 15

    Spread the whipped cream evenly over the top of the cooled cake.

    Около 2 мин

16. 16

    Sprinkle the ground hazelnuts for the garnish over the cream before serving.

    Около 1 мин