Hazelnut Torte
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.
An original recipe by Forkin
- Total time
- 2 hr 20 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 460 kcal
Allergen information: may contain eggs, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
cake
- 6 pcsegg yolk, from large eggs, at room temperature
- 6 pcsegg white, from large eggs, at room temperature
- 1 pcsegg, large, whole, at room temperature
- 1 cupground hazelnut, finely ground
- 0.33 cupplain breadcrumb, fine and dry
- 1 tspall-purpose flour
cake_yolks
- 0.5 cupgranulated sugar
cake_whites
- 0.25 cupgranulated sugar
pan_preparation
- 1 tbspbutter, softened, for greasing pan
- 1 tbspall-purpose flour, for dusting pan
topping
- 1.5 cupheavy cream, cold
- 1 tbspgranulated sugar
- 1 tspvanilla extract
garnish
- 0.33 cupground hazelnut
Equipment
25cm springform pan · large bowl · spatula · wire rack · electric mixer · knife · oven
The method
Step by step
- 1
Preheat your oven to 135°C (275°F) and position a rack in the center.
About 5 min
Cook’s 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.
About 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.
About 4 min
Cook’s 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.
About 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.
About 2 min
- 6
In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
About 2 min
Cook’s 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.
About 3 min
Cook’s 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.
About 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.
About 3 min
Cook’s 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.
About 2 min
- 11
Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.
About 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.
About 15 min
- 13
Release the springform collar and allow the cake to cool completely on the wire rack.
About 45 min
Cook’s 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.
About 2 min
- 15
Spread the whipped cream evenly over the top of the cooled cake.
About 2 min
- 16
Sprinkle the ground hazelnuts for the garnish over the cream before serving.
About 1 min
Per serving
Nutrition
- Calories
- 459.8kcal
- Protein
- 10.3g
- Carbs
- 30.4g
- Fat
- 34.8g
- Fibre
- 2.2g
- Sugar
- 23.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftovers covered in the refrigerator.
Serve chilled directly from the refrigerator.