Dessert

Hazelnut Torte

Name: Hazelnut Torte
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 8 racions
Cuisine: german, austrian
Ingredients: 6 u egg yolk from large eggs, at room temperature; 6 u egg white from large eggs, at room temperature; 1 u egg large, whole, at room temperature; 0,5 tassa granulated sugar; 0,25 tassa granulated sugar; 1 tassa ground hazelnut finely ground; 0,33 tassa plain breadcrumb fine and dry; 1 ct all-purpose flour; 1 cs butter softened, for greasing pan; 1 cs all-purpose flour for dusting pan; 1,5 tassa heavy cream cold; 1 cs granulated sugar; 1 ct vanilla extract; 0,33 tassa 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.

Una recepta original de Forkin

Temps total: 2 h 20 min
Racions: 8
Dificultat: Mitjana
Per ració: 460 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten, llet i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

cake

6 uegg yolk, from large eggs, at room temperature
6 uegg white, from large eggs, at room temperature
1 uegg, large, whole, at room temperature
1 tassaground hazelnut, finely ground
0,33 tassaplain breadcrumb, fine and dry
1 ctall-purpose flour

cake_yolks

0,5 tassagranulated sugar

cake_whites

0,25 tassagranulated sugar

pan_preparation

1 csbutter, softened, for greasing pan
1 csall-purpose flour, for dusting pan

topping

1,5 tassaheavy cream, cold
1 csgranulated sugar
1 ctvanilla extract

garnish

0,33 tassaground hazelnut

Estris

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

Elaboració

Pas a pas

1
Preheat your oven to 135°C (275°F) and position a rack in the center.
Uns 5 min
Nota de cuina: 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.
Uns 3 min
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.
Uns 4 min
Nota de cuina: 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.
Uns 2 min
5
Add the ground hazelnuts and plain breadcrumbs to the yolk mixture and stir with a spatula until just combined into a thick paste.
Uns 2 min
6
In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
Uns 2 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
9
Sprinkle the flour over the batter, then gently fold in the remaining egg whites in two additions until no white streaks remain.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
11
Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.
Uns 50 min
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.
Uns 15 min
13
Release the springform collar and allow the cake to cool completely on the wire rack.
Uns 45 min
Nota de cuina: 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.
Uns 2 min
15
Spread the whipped cream evenly over the top of the cooled cake.
Uns 2 min
16
Sprinkle the ground hazelnuts for the garnish over the cream before serving.
Uns 1 min

Per ració

Nutrició

50%Puntuació

Calories: 459,8kcal
Proteïnes: 10,3g
Hidrats de carboni: 30,4g
Greixos: 34,8g
Fibra: 2,2g
Sucre: 23,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store any leftovers covered in the refrigerator.

Com reescalfar-ho

Serve chilled directly from the refrigerator.