Dessert

Hazelnut Torte

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

O rețetă originală de Forkin

Durată totală: 2 ore 20 min.
Porții: 8
Dificultate: Medie
Per porție: 460 kcal

Dietă vegetariană

Informații despre alergeni: poate conține ouă, gluten, lapte și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

cake

6 buc.egg yolk, from large eggs, at room temperature
6 buc.egg white, from large eggs, at room temperature
1 buc.egg, large, whole, at room temperature
1 canăground hazelnut, finely ground
0,33 canăplain breadcrumb, fine and dry
1 lingurițăall-purpose flour

cake_yolks

0,5 canăgranulated sugar

cake_whites

0,25 canăgranulated sugar

pan_preparation

1 lingurăbutter, softened, for greasing pan
1 lingurăall-purpose flour, for dusting pan

topping

1,5 canăheavy cream, cold
1 lingurăgranulated sugar
1 lingurițăvanilla extract

garnish

0,33 canăground hazelnut

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

50%Scor

Calorii: 459,8kcal
Proteine: 10,3g
Carbohidrați: 30,4g
Grăsimi: 34,8g
Fibre: 2,2g
Zahăr: 23,4g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store any leftovers covered in the refrigerator.

Reîncălzire

Serve chilled directly from the refrigerator.