Dessert

Hazelnut Torte

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

Izvorni recept autora Forkin

Ukupno vrijeme: 2 h 20 min
Porcije: 8
Težina: Srednje
Po porciji: 460 kcal

Vegetarijansko

Informacije o alergenima: može sadržavati jaja, gluten, mlijeko i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

cake

6 komegg yolk, from large eggs, at room temperature
6 komegg white, from large eggs, at room temperature
1 komegg, large, whole, at room temperature
1 šalicaground hazelnut, finely ground
0,33 šalicaplain breadcrumb, fine and dry
1 žličicaall-purpose flour

cake_yolks

0,5 šalicagranulated sugar

cake_whites

0,25 šalicagranulated sugar

pan_preparation

1 žlicabutter, softened, for greasing pan
1 žlicaall-purpose flour, for dusting pan

topping

1,5 šalicaheavy cream, cold
1 žlicagranulated sugar
1 žličicavanilla extract

garnish

0,33 šalicaground hazelnut

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

50%Ocjena

Kalorije: 459,8kcal
Bjelančevine: 10,3g
Ugljikohidrati: 30,4g
Masti: 34,8g
Vlakna: 2,2g
Šećeri: 23,4g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store any leftovers covered in the refrigerator.

Podgrijavanje

Serve chilled directly from the refrigerator.