Dessert

Hazelnut Torte

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 20 dk.
Porsiyon: 8
Zorluk: Orta
Porsiyon başına: 460 kcal

Vejetaryen

Alerjen bilgisi: yumurta, gluten, süt ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

cake

6 adetegg yolk, from large eggs, at room temperature
6 adetegg white, from large eggs, at room temperature
1 adetegg, large, whole, at room temperature
1 su bardağıground hazelnut, finely ground
0,33 su bardağıplain breadcrumb, fine and dry
1 çay kaşığıall-purpose flour

cake_yolks

0,5 su bardağıgranulated sugar

cake_whites

0,25 su bardağıgranulated sugar

pan_preparation

1 yemek kaşığıbutter, softened, for greasing pan
1 yemek kaşığıall-purpose flour, for dusting pan

topping

1,5 su bardağıheavy cream, cold
1 yemek kaşığıgranulated sugar
1 çay kaşığıvanilla extract

garnish

0,33 su bardağıground hazelnut

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

50%Puan

Kalori: 459,8kcal
Protein: 10,3g
Karbonhidrat: 30,4g
Yağ: 34,8g
Lif: 2,2g
Şeker: 23,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store any leftovers covered in the refrigerator.

Yeniden ısıtma

Serve chilled directly from the refrigerator.