HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
AUSTRO-HUNGARIAN HAZELNUT CREAM TORTE RECIPE
This elegant Austro-Hungarian hazelnut torte recipe is made with a nut sponge cake filled with caramelized almond whipped cream.
Provided by Barbara Rolek
Categories Cake
Time 1h45m
Number Of Ingredients 13
Steps:
- Grease and lightly flour an 8-inch round springform cake pan. Toast the hazelnuts , let them cool completely and grind them finely (to a sawdust consistency). Set aside.
- To make the batter: Heat the oven to 375 F/190 C. In a small bowl, mix the breadcrumbs with the flour and set aside. In a separate large bowl, whisk the egg yolks with 1 cup plus 2 tablespoons of the confectioners' sugar until light and fluffy. Wash the beaters thoroughly.
- In a third medium bowl, beat the egg whites to stiff peaks, beating in the remaining confectioners' sugar. Alternately fold the egg whites, ground hazelnuts, and flour-breadcrumb mixture into the sugar-egg yolk mixture.
- Pour the mixture into the prepared cake pan and bake for 45 to 50 minutes. Remove from the oven and allow to cool in the pan. Once cooled, remove the cake from the pan.
- To make the cream filling: To make the nut cream filling, start by toasting the almonds . When cooled, coarsely chop the toasted nuts and set aside.
- Melt 1/3 cup granulated sugar in a heavy saucepan over medium-low heat, stirring all the while until it caramelizes. Remove the pan from the heat immediately and stir in the nuts. Promptly spread onto a lightly oiled baking sheet or a silicone mat to cool. Once cooled, break into chunks, then pound coarsely (or more finely, depending on your preference) in a mortar. Reserve 4 tablespoons for the topping.
- In the bowl of an electric mixer, beat the butter, 3/4 cup confectioners' sugar and 1 pasteurized egg until light and fluffy, then stir in the caramelized almonds and the rum until well incorporated.
- To assemble the torte: Slice the cake in half horizontally and spread two-thirds of the filling between the two layers. Spread the remaining filling over the top and sides of the cake. Sprinkle the top with the reserved caramelized almonds. Source: Adapted from " The Viennese Kitchen: Tante Hertha's Book of Family Recipes " by Monica Meehan and Maria von Baich (Interlink Books, 2011).
Nutrition Facts : Calories 607 kcal, Carbohydrate 60 g, Cholesterol 222 mg, Fiber 4 g, Protein 13 g, SaturatedFat 11 g, Sodium 185 mg, Sugar 46 g, Fat 37 g, ServingSize 1 Cake (6 Servings), UnsaturatedFat 0 g
GERMAN HAZELNUT CAKE
An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together the sugar, eggs and flavouring and set aside.
- In another bowl, cream the butter and gradually add it to the sugar mixture.
- Mix the flour, baking powder and ground nuts together.
- Add it to the sugar and butter mixture a spoonful at a time.
- Fold in the chocolate.
- Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
- Bake in preheated oven for 50 to 65 minutes.
- Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
- Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
- Dust the cooled cake with icing sugar.
Nutrition Facts : Calories 568, Fat 41, SaturatedFat 16.5, Cholesterol 129.3, Sodium 321.4, Carbohydrate 45.7, Fiber 4, Sugar 21.1, Protein 9.8
HASELNUßCRèMETORTE (AUSTRIAN HAZELNUT CREAM TORTE)
A recipe for a Hasenußcrèmetorte (Hazelnut Cream Torte) from the cookbook, The Viennese Kitchen by Monica Meehan and Maria von Baich.
Provided by Tara
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C). Grease and lightly flour an 8-inch round springform pan.
- Start by making the batter. In a bowl, mix the breadcrumbs with the flour and set aside. In a separate bowl, whisk the egg yolks with 1 cup 2 tablespoons of the confectioner's sugar until light and fluffy. Wash the beaters thoroughly.
- In a third bowl, beat the egg whites to stiff peaks, beating in the remaining confectioner's sugar. Alternately fold the egg whites, ground hazelnuts, and flour/breadcrumbs into the sugar/egg yolk mixture.
- Pour the mixture into the prepared cake pan and bake for 40-50 minutes. Remove from the oven and allow to cool in the pan. Once cooled, remove the cake from the pan.
- Start by toasting the almonds. Spread them on a baking sheet and toast for 10 minutes, or until fragrant. Remove from the oven.
- When cooled, coarsely chop the toasted nuts. Melt the sugar in a heavy saucepan over medium-low heat, stirring all the while until it caramelizes.
- Remove the pan from heat immediately and stir in the nuts. Promptly spread onto a lightly oiled baking sheet to cool. Once cooled, break into chunks, then pound coarsely (or more finely, depending on your preference) in a mortar. Reserve 4 tablespoons for the topping.
- In the bowl of an electric mixer, beat the butter, confectioner's sugar and egg until light and fluffy (adding more confectioner's sugar if needed), then stir in the caramelized almonds and the rum.
- Slice the cake in half horizontally and spread some of the filling between the two layers. Spread the remaining filling over the top and sides of the cake. Sprinkle the top with the reserved caramelized almonds.
GERMAN HAZELNUT TORTE
A dear friend shared this delightful dessert. It is by far my special dessert that I treasure.
Provided by Kelly Hagan
Categories Cakes
Time 1h15m
Number Of Ingredients 19
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.
GERMAN HAZELNUT TORTE RECIPE
Make and share this German Hazelnut Torte Recipe recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 1h40m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- •Preheat oven to 375°F.
- •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
- •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
- •Fold in hazelnuts, flour, and almond flavoring.
- •Beat egg whites until stiff and fold into egg yolk mixture.
- •Spread batter gently in prepared pan(s).
- •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
- Filling:.
- •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
- •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
- •Cool, stirring frequently.
- To Assemble Cake:.
- •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
- •Spread 1 layer with filling.
- •Top with second layer.
- •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
- •Press onto cake.
- •Blend icing sugar with enough lemon juice to give a coating consistency.
- •Spread over cake and decorate as desired.
HAZELNUT TORTE
Steps:
- Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
- In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
- On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
- Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
- Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
- The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
HAZELNUT MOCHA TORTE
This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- 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. , 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., 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. , 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. , 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., 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 and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
Nutrition Facts :
HUNGARIAN HAZELNUT TORTE
Categories Cake Food Processor Mixer Egg Nut Dessert Bake Apricot Fall Chill Hazelnut Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
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.)
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- Line the 26-cm (10.2 inches) spring-form cake tin with removable base with a parchment paper and divide the eggs into two separate bowls. Preheat the oven to 175 ° C (347 °F), with both top and bottom heat. Add salt to the bowl with egg whites and beat until light and fluffy. Next add granulated sugar and vanilla sugar to the bowl with egg yolks and beat until creamy. Mix hazelnuts, plain flour (all purpose flour) and baking powder and add to the egg yolk mixture and mix well. Then fold gently the egg whites into the egg yolk – flour mixture. Pour the batter into the prepared spring - form cake tin lined with a parchment paper and bake for 40 minutes or until nicely golden brown. Remove the cake from oven and let cool completely (preferably overnight).
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- Now take a cake ring or the ring from the spring-form cake tin that you've used to bake the cake and put it around the bottom sponge cake layer with the cut side facing up. Spread the cherry cream/ pudding (that you just made and cooled for few minutes but still hot ) on top. Cover with cake keeper and chill until the cherry cream has cooled completely. This takes about 40 minutes in the fridge. In the meantime make the whipped cream and hazelnut filling and roll out the marzipan.
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- Place 2 cups of whole hazelnuts on a baking sheet in an even layer. Bake for 10 to 12 minutes on the same rack, if possible, until the skins are very cracked and much darker in color. If roasting on the middle and bottom racks of the oven, be sure to swap the baking sheets half way through the back time. Let the hazelnuts cool completely. If you try to pulse them while still warm you will end up with hazelnut butter and not a flour/meal.
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- Place cleaned hazelnuts into a food processor and whiz into a fine meal. You will have just over 2 cups ground. You'll use the excess amount to dust the top of the finished cake!
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