Dessert

Hazelnut Torte

Name: Hazelnut Torte
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 8 порцій
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 склянка granulated sugar; 0,25 склянка granulated sugar; 1 склянка ground hazelnut finely ground; 0,33 склянка 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 склянка heavy cream cold; 1 ст. л. granulated sugar; 1 ч. л. vanilla extract; 0,33 склянка 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.

Оригінальний рецепт від Forkin

Загальний час: 2 год 20 хв
Порції: 8
Складність: Середньо
На порцію: 460 kcal

Вегетаріанський

Інформація про алергени: може містити яйця, глютен, молоко і деревні горіхи. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Підготовка

Інгредієнти

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 склянкаground hazelnut, finely ground
0,33 склянкаplain breadcrumb, fine and dry
1 ч. л.all-purpose flour

cake_yolks

0,5 склянкаgranulated sugar

cake_whites

0,25 склянкаgranulated sugar

pan_preparation

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

topping

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

garnish

0,33 склянкаground hazelnut

Приладдя

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

Спосіб приготування

Крок за кроком

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

На порцію

Харчова цінність

50%Оцінка

Калорії: 459,8kcal
Білки: 10,3g
Вуглеводи: 30,4g
Жири: 34,8g
Клітковина: 2,2g
Цукри: 23,4g

Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.

Правильне зберігання

Зберігання

Store any leftovers covered in the refrigerator.

Розігрівання

Serve chilled directly from the refrigerator.