Hasselnusstorte (Hazelnut Torte)
Source of Recipe
Gramdma
List of Ingredients
5 Large eggs, Separated
3/4 Cup sugar
6 Tablespoons water
1 3/4 Cups cake flour, Sifted
1 Teaspoon baking powder
1 1/2 Cups hazelnut, Ground (these should be blanched)
1 Teaspoon vanilla extract
2 Tablespoons confectioners' sugar
1 Cup cream, Heavy, Whipped
Fresh strawberries
Recipe
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 spring form pan.
Bake at 375 degrees F 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.
To blanch the hazelnuts, 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.
|
|
member logon
