Toasted Hazelnut Torte Recipes

HAZELNUT CITRUS TORTE

Steps:

• Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
• Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
• In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
• In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
• Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.

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.

CHOCOLATE HAZELNUT TORTE

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread the nuts out on a metal baking pan or a large sheet pan with ridges.
• Bake for 10-12 minutes or until they are very hot and fragrant.
• Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction.
• Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present.
• Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin.
• Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.

TOASTED HAZELNUT TORTE

Steps:

• 1. PROCEDURE: 1. Separate eggs. Beat egg yolks and sugar with a wooden spoon or electric mixer for a minute until they turn lemon colored. Add nuts and bread crumbs, and mix well.
• 2. 2. Grease and flour two 8-inch cake or torte pans, line bottom with greased parchment or waxed paper. Grease top of paper.
• 3. 3. Beat egg whites until soft-peak stage. Stir about a quarter of the egg white foam into the batter to lighten consistency (you may need to add a little milk as well if too thick). Gently fold in the rest of the foam.
• 4. 4. Divide batter into two cake pans. Bake at 375F degrees for 35 to 40 minutes until firm but not dry. Check tortes very gently by touching top after 35 minutes without shaking the oven or pans. If they feel firm and spring back and sides begin to pull away from cake pans, the tortes are done. Cool for 15 minutes then remove from pans. Strip off paper and cool completely on wire racks. Trim off any burnt parts and trim top flat if domed.
• 5. 5. Place one torte layer on serving plate, spread with little less than half the frosting. Cover with second torte layer and spread a very thin layer of frosting over top and sides. Chill 15 minutes. Spread remaining frosting over sides and top. Decorate torte as you wish or simply add hazelnut halves around rim on top. Chill for several hours before serving.
• 6. ***Keeps well for a week in refrigerator. Develops its flavor best after two days.
• 7. HAZELNUT FROSTING PROCEDURE: 1. Cream butter and icing sugar until fluffy, about 2 minutes. Add rum or Brandy.
• 8. 2. Beat eggs with sugar in top half of a double boiler, place it over steam on bottom half. Beat continuously until mixture thickens to the consistency of honey, about 5 minutes. Remove from heat and allow to cool.
• 9. 3. Blend the two mixes and stir in hazelnut. Stir until uniform. Use frosting when cooled to room temperature.
• 10. ***Enough icing for one 8-inch torte.

HUNGARIAN HAZELNUT TORTE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour.
• Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter. Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
• Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 10 minutes. Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack. Remove pan bottom and parchment paper. Cool.
• For buttercream:
• Place cornstarch in heavy small saucepan. Gradually add milk, stirring until cornstarch dissolves. Whisk in egg yolks. Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes. Transfer to large bowl. Press plastic wrap onto surface of custard. Chill 30 minutes.
• Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds. Using electric mixer, beat vanilla into custard. Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions. Refrigerate until firm enough to spread, stirring often, about 30 minutes.
• Stir apricot preserves in small saucepan over medium heat for 1 minute. Push preserves, including fruit pieces, through strainer into small bowl. Cool.
• Finely chop 1/2 cup hazelnuts. Using long serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round. Spread evenly with apricot preserves. Top with second layer, cut side down. Transfer 3/4 cup buttercream to pastry bag fitted with large star tip. Spread remaining buttercream over top and sides of cake. Press 1/2 cup chopped hazelnuts onto sides of cake.
• Pipe 12 rosettes around top edge of torte. Place 1 hazelnut and 1 apricot sliver into each rosette. Refrigerate until buttercream sets, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)