Dessert

Hazelnut Torte

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

En original oppskrift av Forkin

Total tid: 2 t 20 min
Porsjoner: 8
Vanskelighetsgrad: Middels
Per porsjon: 460 kcal

Vegetarisk

Allergeninformasjon: kan inneholde egg, gluten, melk og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

cake

6 stk.egg yolk, from large eggs, at room temperature
6 stk.egg white, from large eggs, at room temperature
1 stk.egg, large, whole, at room temperature
1 koppground hazelnut, finely ground
0,33 koppplain breadcrumb, fine and dry
1 tsall-purpose flour

cake_yolks

0,5 koppgranulated sugar

cake_whites

0,25 koppgranulated sugar

pan_preparation

1 ssbutter, softened, for greasing pan
1 ssall-purpose flour, for dusting pan

topping

1,5 koppheavy cream, cold
1 ssgranulated sugar
1 tsvanilla extract

garnish

0,33 koppground hazelnut

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

50%Poengsum

Kalorier: 459,8kcal
Protein: 10,3g
Karbohydrater: 30,4g
Fett: 34,8g
Fiber: 2,2g
Sukker: 23,4g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store any leftovers covered in the refrigerator.

Oppvarming

Serve chilled directly from the refrigerator.