Austrian Hazelnut Torte Recipes

HASELNUßCRèMETORTE (AUSTRIAN HAZELNUT CREAM TORTE)

Steps:

• Preheat the oven to 375˚F (190˚C). Grease and lightly flour an 8-inch round springform pan.
• Start by making the batter. In a bowl, mix the breadcrumbs with the flour and set aside. In a separate bowl, whisk the egg yolks with 1 cup 2 tablespoons of the confectioner's sugar until light and fluffy. Wash the beaters thoroughly.
• In a third bowl, beat the egg whites to stiff peaks, beating in the remaining confectioner's sugar. Alternately fold the egg whites, ground hazelnuts, and flour/breadcrumbs into the sugar/egg yolk mixture.
• Pour the mixture into the prepared cake pan and bake for 40-50 minutes. Remove from the oven and allow to cool in the pan. Once cooled, remove the cake from the pan.
• Start by toasting the almonds. Spread them on a baking sheet and toast for 10 minutes, or until fragrant. Remove from the oven.
• When cooled, coarsely chop the toasted nuts. Melt the sugar in a heavy saucepan over medium-low heat, stirring all the while until it caramelizes.
• Remove the pan from heat immediately and stir in the nuts. Promptly spread onto a lightly oiled baking sheet to cool. Once cooled, break into chunks, then pound coarsely (or more finely, depending on your preference) in a mortar. Reserve 4 tablespoons for the topping.
• In the bowl of an electric mixer, beat the butter, confectioner's sugar and egg until light and fluffy (adding more confectioner's sugar if needed), then stir in the caramelized almonds and the rum.
• Slice the cake in half horizontally and spread some of the filling between the two layers. Spread the remaining filling over the top and sides of the cake. Sprinkle the top with the reserved caramelized almonds.

AUSTRIAN HAZELNUT TORTE

Steps:

• In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice. , In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture. , Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.

AUSTRO-HUNGARIAN HAZELNUT CREAM TORTE RECIPE

Steps:

• Grease and lightly flour an 8-inch round springform cake pan. Toast the hazelnuts , let them cool completely and grind them finely (to a sawdust consistency). Set aside.
• To make the batter: Heat the oven to 375 F/190 C. In a small bowl, mix the breadcrumbs with the flour and set aside. In a separate large bowl, whisk the egg yolks with 1 cup plus 2 tablespoons of the confectioners' sugar until light and fluffy. Wash the beaters thoroughly.
• In a third medium bowl, beat the egg whites to stiff peaks, beating in the remaining confectioners' sugar. Alternately fold the egg whites, ground hazelnuts, and flour-breadcrumb mixture into the sugar-egg yolk mixture.
• Pour the mixture into the prepared cake pan and bake for 45 to 50 minutes. Remove from the oven and allow to cool in the pan. Once cooled, remove the cake from the pan.
• To make the cream filling: To make the nut cream filling, start by toasting the almonds . When cooled, coarsely chop the toasted nuts and set aside.
• Melt 1/3 cup granulated sugar in a heavy saucepan over medium-low heat, stirring all the while until it caramelizes. Remove the pan from the heat immediately and stir in the nuts. Promptly spread onto a lightly oiled baking sheet or a silicone mat to cool. Once cooled, break into chunks, then pound coarsely (or more finely, depending on your preference) in a mortar. Reserve 4 tablespoons for the topping.
• In the bowl of an electric mixer, beat the butter, 3/4 cup confectioners' sugar and 1 pasteurized egg until light and fluffy, then stir in the caramelized almonds and the rum until well incorporated.
• To assemble the torte: Slice the cake in half horizontally and spread two-thirds of the filling between the two layers. Spread the remaining filling over the top and sides of the cake. Sprinkle the top with the reserved caramelized almonds. Source: Adapted from " The Viennese Kitchen: Tante Hertha's Book of Family Recipes " by Monica Meehan and Maria von Baich (Interlink Books, 2011).

AUSTRIAN LINZER TORTE

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

HAZELNUT TORTE

Steps:

• In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.

GERMAN HAZELNUT TORTE RECIPE

Steps:

• Cake:.
• •Preheat oven to 375°F.
• •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
• •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
• •Fold in hazelnuts, flour, and almond flavoring.
• •Beat egg whites until stiff and fold into egg yolk mixture.
• •Spread batter gently in prepared pan(s).
• •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
• Filling:.
• •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
• •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
• •Cool, stirring frequently.
• To Assemble Cake:.
• •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
• •Spread 1 layer with filling.
• •Top with second layer.
• •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
• •Press onto cake.
• •Blend icing sugar with enough lemon juice to give a coating consistency.
• •Spread over cake and decorate as desired.

HAZELNUT TORTE

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.