Dessert

Hazelnut Torte

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

Izvirni recept avtorja Forkin

Skupni čas: 2 h 20 min
Porcije: 8
Zahtevnost: Srednje
Na porcijo: 460 kcal

Vegetarijansko

Informacije o alergenih: lahko vsebuje jajca, gluten, mleko in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

cake

6 kosegg yolk, from large eggs, at room temperature
6 kosegg white, from large eggs, at room temperature
1 kosegg, large, whole, at room temperature
1 skodelicaground hazelnut, finely ground
0,33 skodelicaplain breadcrumb, fine and dry
1 žličkaall-purpose flour

cake_yolks

0,5 skodelicagranulated sugar

cake_whites

0,25 skodelicagranulated sugar

pan_preparation

1 žlicabutter, softened, for greasing pan
1 žlicaall-purpose flour, for dusting pan

topping

1,5 skodelicaheavy cream, cold
1 žlicagranulated sugar
1 žličkavanilla extract

garnish

0,33 skodelicaground hazelnut

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

50%Ocena

Kalorije: 459,8kcal
Beljakovine: 10,3g
Ogljikovi hidrati: 30,4g
Maščobe: 34,8g
Vlaknine: 2,2g
Sladkorji: 23,4g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store any leftovers covered in the refrigerator.

Pogrevanje

Serve chilled directly from the refrigerator.