Traditional Danish Hazelnut Torte Scandinavian Recipes

DANISH APPLE TRIFLE

Steps:

• Rinse and peel the apples. Remove the core and cut the apples in smaller pieces.
• In a sauce pan; add water, the apple pieces, sugar and the seeds from a vanilla bean. Also add the empty vanilla bean, it still have a lot of flavor.
• Heat up the apple mixture and let it simmer until the apples are tender. If the apples are sour you should add a little extra sugar. When the apples are done; set aside to cool off completely.
• Pour the hazelnuts in an oven proof dish and bake them for 10 minutes at 200 C (400 F).
• Pour the warm hazelnuts in a clean dishcloth and rub them well until most of the skin are removed.
• Pour the sugar on a frying pan and slowly melt it at medium heat. Do not stir in the sugar while it is melting. Let the sugar melt completely and become light brown.
• Add the skinned hazelnuts to the molten sugar and stir in the mixture for about 1-2 minutes. Pour the hazelnut croccante on a sheet of parchment paper and let it cool off.
• When the hazelnut croccante is cooled off; chop it using a food processor or similar.
• Whip the heavy cream into a whipped cream.
• Now the apple trifle are to be assembled; Use two large or four smaller glasses; Start with a layer of apple puree, then some hazelnut croccante and then some whipped cream. Continue until you have the amount of layers you like. We normally have two layers. Finish off with some of the hazelnut croccante. Serve right away or keep it refrigerated.

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.

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.

TRADITIONAL DANISH HAZELNUT TORTE - SCANDINAVIAN

Steps:

• Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
• Beat the egg whites until stiff. Fold into the yolk mixture.
• Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
• Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
• Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.

GERMAN HAZELNUT TORTE

Steps:

• 1. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
• 2. Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
• 3. In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
• 4. For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
• 5. In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
• 6. Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer. Freeze for 5 minutes. Ice cake with buttercream frosting. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
• 7. Option: I ,sometimes, will add a bit of Grand Marnier to the ground hazelnuts and a pinch of orange zest to the batter. It is a lovely addition. This is complemented with Mocha Frosting for the layers and the outer.