Hazelnut Torte
0s prep 40m cook 40m ready
One 10-inch cake; about 12 servings Toasted hazelnuts will yield a more intense flavor. Please read About Tortes. Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour the bottom of a 10-inch springform pan and line with a round of parchment paper.
Ingredients
- 12 large egg yolks (8 whites reserved)
- 1 cup (200g) sugar
- 1 cup hazelnuts, finely ground
- 1 cup pecans or walnuts, finely ground
- 8 large egg whites
- ½ teaspoon cream of tartar
- 1 Whipped Cream or any flavored whipped cream (opens in new tab)
- 1 Quick Mocha Frosting (opens in new tab)
Let's Cook
-
Step 1.
Beat in a large bowl, or in a stand mixer with the whisk attachment, at medium-high speed for 1 minute: 12 large egg yolks (8 whites reserved)
-
Step 2.
Gradually add and beat well until thick and lemon colored: 1 cup (200g) sugar
-
Step 3.
Fold in, blending well: 1 cup hazelnuts, finely ground; 1 cup pecans or walnuts, finely ground
-
Step 4.
Using clean beaters (or clean the whisk attachment, transfer the yolk mixture to another bowl, and clean the mixer bowl), beat in a large bowl at medium-high speed until stiff but not dry: 8 large egg whites; ½ teaspoon cream of tartar
-
Step 5.
Fold one-quarter of the egg whites into the batter, then fold in the remaining whites. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
-
Step 6.
Let cool in the pan on a rack; the center will sink. To level and unmold, see About Tortes.
-
Step 7.
Serve with: Whipped Cream or any flavored whipped cream
-
Step 8.
or spread the cake with: Quick Mocha Frosting
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.