Haselnusstorte (Hazelnut Torte) Recipe - Cooking Index
Haselnusstorte (Hazelnut Torte) Recipe - Cooking Index
| 5 | Eggs - separated | |
| 3/4 cup | Sugar | |
| 6 tablespoons | Water | |
| 1 3/4 cups | Cake flour - sifted | |
| 1 teaspoon | Baking powder | |
| 1 1/2 cups | Hazelnuts (filberts) - ground | |
| 1 teaspoon | Vanilla extract | |
| 2 tablespoons | Confectioners' sugar | |
| 1 cup | Heavy cream - whipped | |
| Fresh strawberries |
Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch Springform pan.
Bake at 375F for 30 minutes or until cake is done.
Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time.
Garnish with fresh strawberries, if desired.
* Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.
Source:
from J. Armstrong
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