Haselnusstorte (Hazelnut Torte) is a traditional German recipe for a classic torte-style layer cake made from flour, hazelnuts, egg yolks, sugar and vanilla folded into whipped egg whites bound with a cream and hazelnut mix and decorated with strawberries. The full recipe is presented here and I hope you enjoy this classic German version of: Hazelnut Torte (Haselnußtorte).
Cream together the egg yolks and sugar in a bowl until pale and creamy (about 5 minutes). Slowly add the water, whisking all the while, then set aside.
In a separate bowl sift together the flour and baking powder. Mix in 140g of the nuts then fold the resultant mixture into the beaten egg yolks.
Take a clean and dry bowl, add the egg whites and beat until they form soft peaks. Add to the egg yolk and flour mix and gently fold in to combine.
Turn the batter into a greased and floured springform cake tin (about 25cm diameter) then transfer to an oven pre-heated to 190°C and bake for 30 minutes, or until the cake is golden on top and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. When cold use a sharp bread knife to cut the cake into two equal layers.
Now combine the whipped cream, vanilla, icing sugar and the remaining nuts. Spread half the mixture on top of the bottom layer of the cake. Sandwich the two layers of the cake together then use the remaining cream mix to decorate the top of the cake.
Chill in the refrigerator for at least 2 hours before serving and if using strawberries, hull and halve then use to decorate the top of the cake.
Note: If grinding your own hazelnuts they should be blanched. You can buy ready-blanched nuts and even ground nuts, but if you can't then you will need to boil the nuts for 5 minutes in water so you can remove the dark brown outer skins. Allow to dry then grind a little at a time in your blender.
)
Click on the image, above to submit to Pinterest.