Dessert

Hazelnut Torte

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

En original opskrift af Forkin

Tid i alt: 2 t. 20 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 460 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten, mælk og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

cake

6 stk.egg yolk, from large eggs, at room temperature
6 stk.egg white, from large eggs, at room temperature
1 stk.egg, large, whole, at room temperature
1 kopground hazelnut, finely ground
0,33 kopplain breadcrumb, fine and dry
1 tsk.all-purpose flour

cake_yolks

0,5 kopgranulated sugar

cake_whites

0,25 kopgranulated sugar

pan_preparation

1 spsk.butter, softened, for greasing pan
1 spsk.all-purpose flour, for dusting pan

topping

1,5 kopheavy cream, cold
1 spsk.granulated sugar
1 tsk.vanilla extract

garnish

0,33 kopground hazelnut

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 135°C (275°F) and position a rack in the center.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 4 min.
Kokkens note: 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.
Ca. 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.
Ca. 2 min.
6
In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
Ca. 2 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
11
Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.
Ca. 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.
Ca. 15 min.
13
Release the springform collar and allow the cake to cool completely on the wire rack.
Ca. 45 min.
Kokkens note: 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.
Ca. 2 min.
15
Spread the whipped cream evenly over the top of the cooled cake.
Ca. 2 min.
16
Sprinkle the ground hazelnuts for the garnish over the cream before serving.
Ca. 1 min.

Pr. portion

Næringsindhold

50%Score

Kalorier: 459,8kcal
Protein: 10,3g
Kulhydrat: 30,4g
Fedt: 34,8g
Kostfibre: 2,2g
Sukker: 23,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store any leftovers covered in the refrigerator.

Genopvarmning

Serve chilled directly from the refrigerator.