Dessert

Hazelnut Torte

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

Forkin eredeti receptje

Teljes idő: 2 ó 20 p
Adag: 8
Nehézség: Közepes
Adagonként: 460 kcal

Vegetáriánus

Allergéninformáció: a következőket tartalmazhatja: tojás, glutén, tej és csonthéjasok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

cake

6 dbegg yolk, from large eggs, at room temperature
6 dbegg white, from large eggs, at room temperature
1 dbegg, large, whole, at room temperature
1 csészeground hazelnut, finely ground
0,33 csészeplain breadcrumb, fine and dry
1 tk.all-purpose flour

cake_yolks

0,5 csészegranulated sugar

cake_whites

0,25 csészegranulated sugar

pan_preparation

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

topping

1,5 csészeheavy cream, cold
1 ek.granulated sugar
1 tk.vanilla extract

garnish

0,33 csészeground hazelnut

Eszközök

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

Elkészítés

Lépésről lépésre

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

Adagonként

Tápérték

50%Pontszám

Kalória: 459,8kcal
Fehérje: 10,3g
Szénhidrát: 30,4g
Zsír: 34,8g
Rost: 2,2g
Cukor: 23,4g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

Store any leftovers covered in the refrigerator.

Újramelegítés

Serve chilled directly from the refrigerator.