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Dessert

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.

Forkinによるオリジナルレシピ

合計時間
2 時間 20 分
人数
8
難易度
普通
1人分
460 kcal
ベジタリアン

アレルゲン情報： 卵、グルテン、乳、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

Hazelnut Torte

下ごしらえ

材料

cake

  • 6 個egg yolk, from large eggs, at room temperature
  • 6 個egg white, from large eggs, at room temperature
  • 1 個egg, large, whole, at room temperature
  • 1 カップground hazelnut, finely ground
  • 0.33 カップplain breadcrumb, fine and dry
  • 1 小さじall-purpose flour

cake_yolks

  • 0.5 カップgranulated sugar

cake_whites

  • 0.25 カップgranulated sugar

pan_preparation

  • 1 大さじbutter, softened, for greasing pan
  • 1 大さじall-purpose flour, for dusting pan

topping

  • 1.5 カップheavy cream, cold
  • 1 大さじgranulated sugar
  • 1 小さじvanilla extract

garnish

  • 0.33 カップground hazelnut

調理器具

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

作り方

手順

  1. 1

    Preheat your oven to 135°C (275°F) and position a rack in the center.

    約5 分

    調理のヒント： A low oven temperature is key to baking a moist, dense torte without drying it out.

  2. 2

    Grease a 25cm (10-inch) springform pan with the softened butter and dust it with flour, tapping out any excess.

    約3 分

  3. 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.

    約4 分

    調理のヒント： Using room temperature eggs will help them gain more volume when beaten.

  4. 4

    Gradually add the sugar designated for the yolks and continue beating until light and fluffy.

    約2 分

  5. 5

    Add the ground hazelnuts and plain breadcrumbs to the yolk mixture and stir with a spatula until just combined into a thick paste.

    約2 分

  6. 6

    In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.

    約2 分

    調理のヒント： Any trace of fat or yolk in the bowl will prevent the egg whites from whipping properly.

  7. 7

    Increase the mixer speed to high and gradually add the sugar for the whites, beating continuously until stiff, glossy peaks form.

    約3 分

    調理のヒント： You'll know the peaks are stiff when they hold their shape and don't flop over when you lift the beaters.

  8. 8

    Gently fold about one-quarter of the beaten egg whites into the hazelnut mixture to lighten its consistency.

    約2 分

  9. 9

    Sprinkle the flour over the batter, then gently fold in the remaining egg whites in two additions until no white streaks remain.

    約3 分

    調理のヒント： Use a spatula and a gentle 'scoop from the bottom, fold over the top' motion to avoid deflating the batter.

  10. 10

    Carefully pour the batter into the prepared springform pan and smooth the top with your spatula.

    約2 分

  11. 11

    Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.

    約50 分

  12. 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.

    約15 分

  13. 13

    Release the springform collar and allow the cake to cool completely on the wire rack.

    約45 分

    調理のヒント： Ensuring the cake is fully cool prevents the whipped cream from melting.

  14. 14

    Once cool, prepare the topping. In a chilled bowl, whip the heavy cream, sugar, and vanilla extract until medium peaks form.

    約2 分

  15. 15

    Spread the whipped cream evenly over the top of the cooled cake.

    約2 分

  16. 16

    Sprinkle the ground hazelnuts for the garnish over the cream before serving.

    約1 分

1人分

栄養情報

50%スコア
カロリー
459.8kcal
たんぱく質
10.3g
炭水化物
30.4g
脂質
34.8g
食物繊維
2.2g
糖類
23.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store any leftovers covered in the refrigerator.

温め直し

Serve chilled directly from the refrigerator.