Dessert

Hazelnut Torte

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 20 min
Porcje: 8
Trudność: Średni
Na porcję: 460 kcal

Wegetariański

Informacja o alergenach: może zawierać jaja, gluten, mleko i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

cake

6 szt.egg yolk, from large eggs, at room temperature
6 szt.egg white, from large eggs, at room temperature
1 szt.egg, large, whole, at room temperature
1 szklankaground hazelnut, finely ground
0,33 szklankaplain breadcrumb, fine and dry
1 łyżeczkaall-purpose flour

cake_yolks

0,5 szklankagranulated sugar

cake_whites

0,25 szklankagranulated sugar

pan_preparation

1 łyżkabutter, softened, for greasing pan
1 łyżkaall-purpose flour, for dusting pan

topping

1,5 szklankaheavy cream, cold
1 łyżkagranulated sugar
1 łyżeczkavanilla extract

garnish

0,33 szklankaground hazelnut

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

50%Ocena

Kalorie: 459,8kcal
Białko: 10,3g
Węglowodany: 30,4g
Tłuszcz: 34,8g
Błonnik: 2,2g
Cukry: 23,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store any leftovers covered in the refrigerator.

Odgrzewanie

Serve chilled directly from the refrigerator.