Dessert

Hazelnut Torte

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 20 min
Annoksia: 8
Vaikeustaso: Keskitaso
Annosta kohti: 460 kcal

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, maito ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

cake

6 kplegg yolk, from large eggs, at room temperature
6 kplegg white, from large eggs, at room temperature
1 kplegg, large, whole, at room temperature
1 kuppiground hazelnut, finely ground
0,33 kuppiplain breadcrumb, fine and dry
1 tlall-purpose flour

cake_yolks

0,5 kuppigranulated sugar

cake_whites

0,25 kuppigranulated sugar

pan_preparation

1 rklbutter, softened, for greasing pan
1 rklall-purpose flour, for dusting pan

topping

1,5 kuppiheavy cream, cold
1 rklgranulated sugar
1 tlvanilla extract

garnish

0,33 kuppiground hazelnut

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

50%Pisteet

Kalorit: 459,8kcal
Proteiini: 10,3g
Hiilihydraatit: 30,4g
Rasva: 34,8g
Kuitu: 2,2g
Sokeri: 23,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store any leftovers covered in the refrigerator.

Uudelleenlämmitys

Serve chilled directly from the refrigerator.