Dessert

Hazelnut Torte

Name: Hazelnut Torte
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 8 portioner
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 kopp granulated sugar; 0,25 kopp granulated sugar; 1 kopp ground hazelnut finely ground; 0,33 kopp plain breadcrumb fine and dry; 1 tsk all-purpose flour; 1 msk butter softened, for greasing pan; 1 msk all-purpose flour for dusting pan; 1,5 kopp heavy cream cold; 1 msk granulated sugar; 1 tsk vanilla extract; 0,33 kopp 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.

Ett originalrecept av Forkin

Total tid: 2 tim 20 min
Portioner: 8
Svårighetsgrad: Medel
Per portion: 460 kcal

Vegetariskt

Allergeninformation: kan innehålla ägg, gluten, mjölk och trädnötter. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

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 koppground hazelnut, finely ground
0,33 koppplain breadcrumb, fine and dry
1 tskall-purpose flour

cake_yolks

0,5 koppgranulated sugar

cake_whites

0,25 koppgranulated sugar

pan_preparation

1 mskbutter, softened, for greasing pan
1 mskall-purpose flour, for dusting pan

topping

1,5 koppheavy cream, cold
1 mskgranulated sugar
1 tskvanilla extract

garnish

0,33 koppground hazelnut

Utrustning

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

Gör så här

Steg för steg

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

Per portion

Näringsvärden

50%Betyg

Kalorier: 459,8kcal
Protein: 10,3g
Kolhydrater: 30,4g
Fett: 34,8g
Fiber: 2,2g
Socker: 23,4g

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Förvaring

Store any leftovers covered in the refrigerator.

Uppvärmning

Serve chilled directly from the refrigerator.