Dessert

Hazelnut Torte

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

Een origineel recept van Forkin

Totale tijd: 2 uur 20 min
Porties: 8
Moeilijkheid: Gemiddeld
Per portie: 460 kcal

Vegetarisch

Allergeneninformatie: kan eieren, gluten, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

cake

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

cake_yolks

0,5 kopjegranulated sugar

cake_whites

0,25 kopjegranulated sugar

pan_preparation

1 elbutter, softened, for greasing pan
1 elall-purpose flour, for dusting pan

topping

1,5 kopjeheavy cream, cold
1 elgranulated sugar
1 tlvanilla extract

garnish

0,33 kopjeground hazelnut

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

50%Score

Calorieën: 459,8kcal
Eiwit: 10,3g
Koolhydraten: 30,4g
Vet: 34,8g
Vezels: 2,2g
Suiker: 23,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store any leftovers covered in the refrigerator.

Opwarmen

Serve chilled directly from the refrigerator.