Dessert

Hazelnut Torte

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

Оригинальный рецепт от Forkin

Общее время: 2 ч 20 мин
Порции: 8
Сложность: Средне
На порцию: 460 kcal

Вегетарианское

Информация об аллергенах: может содержать яйца, глютен, молоко и древесные орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

cake

6 шт.egg yolk, from large eggs, at room temperature
6 шт.egg white, from large eggs, at room temperature
1 шт.egg, large, whole, at room temperature
1 стаканground hazelnut, finely ground
0,33 стаканplain breadcrumb, fine and dry
1 ч. л.all-purpose flour

cake_yolks

0,5 стаканgranulated sugar

cake_whites

0,25 стаканgranulated sugar

pan_preparation

1 ст. л.butter, softened, for greasing pan
1 ст. л.all-purpose flour, for dusting pan

topping

1,5 стаканheavy cream, cold
1 ст. л.granulated sugar
1 ч. л.vanilla extract

garnish

0,33 стаканground hazelnut

Инвентарь

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

Приготовление

Шаг за шагом

1
Preheat your oven to 135°C (275°F) and position a rack in the center.
Около 5 мин
Совет повара: 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.
Около 3 мин
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.
Около 4 мин
Совет повара: 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.
Около 2 мин
5
Add the ground hazelnuts and plain breadcrumbs to the yolk mixture and stir with a spatula until just combined into a thick paste.
Около 2 мин
6
In a separate, scrupulously clean bowl, beat the egg whites with an electric mixer on medium speed until they become foamy.
Около 2 мин
Совет повара: 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.
Около 3 мин
Совет повара: 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.
Около 2 мин
9
Sprinkle the flour over the batter, then gently fold in the remaining egg whites in two additions until no white streaks remain.
Около 3 мин
Совет повара: 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.
Около 2 мин
11
Bake for 50-60 minutes, until a wooden skewer inserted into the center comes out clean.
Около 50 мин
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.
Около 15 мин
13
Release the springform collar and allow the cake to cool completely on the wire rack.
Около 45 мин
Совет повара: 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.
Около 2 мин
15
Spread the whipped cream evenly over the top of the cooled cake.
Около 2 мин
16
Sprinkle the ground hazelnuts for the garnish over the cream before serving.
Около 1 мин

На порцию

Пищевая ценность

50%Оценка

Калории: 459,8kcal
Белок: 10,3g
Углеводы: 30,4g
Жиры: 34,8g
Клетчатка: 2,2g
Сахара: 23,4g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store any leftovers covered in the refrigerator.

Разогрев

Serve chilled directly from the refrigerator.