Hazelnut Cream Torte _torta I Crema I Nuciddi_ Recipes

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).

HUNGARIAN WALNUT TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

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.

HAZELNUT CREAM TORTE (_TORTA 'I CREMA 'I NUCIDDI_)

Steps:

• Preheat oven to 350°F and butter a 10- by 2-inch round cake pan or 10-inch springform pan. Line bottom with a round of wax paper. Butter paper. Dust pan with flour, knocking out excess.
• Sift together 1 1/4 cups flour and 2 tablespoons sugar. Beat together yolks, 1‰ cups sugar, and warm water with an electric mixer until thick, pale, and doubled in volume, 5 to 7 minutes. Beat in vanilla, then gradually beat in flour on low speed until incorporated.
• Beat whites in a large bowl with cleaned beaters until they hold soft peaks. Add remaining 2 tablespoons sugar. Beat until whites just hold stiff peaks. Fold one third of whites into yolk mixture gently but thoroughly. Fold in remaining whites.
• Pour batter into cake pan and bake in middle of oven until pale golden and a tester inserted 1 inch from center comes out with a few crumbs adhering, 30 to 40 minutes. Turn off oven and cool cake in oven with door ajar 30 minutes. Run a knife around edge of cake and invert onto a rack. Remove pan and paper, then cool completely.
• Preheat oven to 350°F.
• Toast hazelnuts in a baking pan in middle of oven until golden and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and let them steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off).
• Grind warm nuts in a food processor until they form a paste and chill until cold.
• Beat 2 cups cream with 5 tablespoons confectioners sugar with electric mixer until it holds stiff peaks. Chill until ready to assemble cake.
• Beat remaining cup cream with remaining 3 tablespoons confectioners sugar until cream just holds stiff peaks, then beat in cold hazelnut paste. Chill hazelnut filling until ready to assemble cake.
• Trim off any loose, crusty pieces from top and sides of cake. Halve cake horizontally with a long serrated knife and remove top half. Brush bottom half with two thirds of Strega, then spread all of hazelnut filling over it. Cover with top half of cake and brush with remaining Strega. Frost side and top of cake with whipped cream.
• Freeze cake until firm, at least 3 hours. Let cake stand at room temperature 1 hour before serving, then sprinkle top with chocolate shavings.