German Hazelnut Torte Food

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HUNGARIAN FLOURLESS HAZELNUT CAKE



Hungarian Flourless Hazelnut Cake image

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

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
⅝ cup white sugar
6 egg whites
1 pint heavy whipping cream
⅛ cup chopped hazelnuts, for garnish

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



Hazelnut Torte image

-Helen Gerard, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

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



Austro-Hungarian Hazelnut Cream Torte Recipe image

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

For the Batter:
1 1/2 ounces breadcrumbs (fine)
1/4 cup/1 ounce all-purpose flour
5 large eggs (room temperature and separated)
1 1/4 cups/5 1/2 ounces confectioners' sugar
4 ounces hazelnuts (toasted and finely ground)
For the Nut Cream Filling:
2 1/2 ounces almonds
1/3 cup/2 1/2 ounces sugar
7 tablespoons/3 1/2 ounces unsalted butter (room temperature)
3/4 cup/3 1/2 ounces confectioners' sugar
1 large egg (pasteurized; at room temperature; beaten)
1 tablespoon​ dark rum

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



German Hazelnut Cake image

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

9 ounces butter (1 1/4 cups) or 9 ounces margarine (1 1/4 cups)
7 ounces sugar (1 cup)
4 eggs
2 drops bitter almond essence
9 ounces all-purpose flour (2 1/4 cups)
3 teaspoons baking powder
9 ounces ground hazelnuts (1 1/4 cups)
1 3/4 ounces swiss chocolate, finely chopped
icing sugar

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)



Haselnußcrèmetorte (Austrian Hazelnut Cream Torte) image

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

1 1/2 ounces fine breadcrumbs
1/4 cup (1 ounce) all-purpose flour
5 large eggs (separated)
1 1/4 cups (5 1/2 ounces) confectioner's sugar (divided)
4 ounces toasted, ground hazelnuts
2 1/2 ounces shelled almonds
1/3 cup (2 1/2 ounces) granulated sugar
7 tablespoons (3 1/2 ounces) unsalted butter (softened at room temperature)
3/4 cup (3 1/2 ounces) confectioner's sugar (plus more as needed to create a light filling)
1 large egg (beaten)
1 tablespoon dark rum

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



German Hazelnut Torte image

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

6 egg whites
1/4 tsp cream of tartar
1 c sugar
2 c hazelnuts, ground
1/4 c all purpose flour
MOCHA GANACHE
8 oz baking chocolate, semi-sweet; chopped
1 c heavy whipping cream
3 Tbsp butter
2 tsp instant coffee powder
BUTTERCREAM
2/3 c sugar
1/4 c water
4 egg yolks
1 tsp vanilla extract
1 c butter, softened
1/4 c confectioners' sugar
additional ground hazelnuts
whole hazelnuts and chocolate leaves

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



German Hazelnut Torte Recipe image

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

5 eggs, separated
1/2 cup sugar
1 cup ground hazelnuts
3 tablespoons flour, all-purpose
1/4 teaspoon almond flavoring
2 tablespoons cornstarch
2 tablespoons sugar
2/3 cup milk
2 egg yolks
1 teaspoon vanilla flavoring
7 ounces almond paste
1 cup icing sugar, sifted
3 -5 tablespoons lemon juice
nuts, and or whipped cream, to decorate

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



Hazelnut Torte image

Provided by Lidia Bastianich

Categories     Cake     Sauce     Side     Bake     Spring     Hazelnut

Yield Makes a 10-inch cake, serving 10 or more

Number Of Ingredients 15

1 1/2 cups hazelnuts, toasted and with skins rubbed off
1 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, plus a bit for the cake pan
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces
Garnish: powdered sugar or whipped cream
Recommended Equipment
A 10-inch springform cake pan
A heavy-duty electric mixer fitted with the whisk

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



Hazelnut Mocha Torte image

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

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
2 cups ground hazelnuts
1/4 cup all-purpose flour
MOCHA GANACHE:
8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons instant coffee granules
BUTTERCREAM:
2/3 cup sugar
1/4 cup water
4 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup butter, softened
1/4 cup confectioners' sugar
Additional ground hazelnuts
Whole hazelnuts and chocolate leaves

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



Hungarian Hazelnut Torte image

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

Cake
2/3 cup hazelnuts, toasted, husked, cooled
2/3 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 large eggs, separated
2/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, cooled slightly
Buttercream
4 teaspoons cornstarch
2/3 cup whole milk
2 large egg yolks
1 1/2 cups hazelnuts, toasted, husked, cooled, plus 12 whole nuts, toasted, husked
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature
1 cup apricot preserves
3 dried apricots, cut into slivers

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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  • 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!


HAZELNUT TORTE | CONTINENTAL | FESTIVE | RECIPE
Beat the egg yolks and sugar until very light, for about five 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 …
From bawarchi.com


HAZELNUT TORTE | UNCATEGORISED | JAMIE OLIVER RECIPES
Method. Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden.
From jamieoliver.com
Servings 10
Total Time 1 hr
Category Desserts
Calories 337 per serving


30+ JAW-DROPPING TRADITIONAL GERMAN DESSERTS IN 2022
28. German Plum Dumplings (Zwetschgen Knoedel) It sounds like the main dish when its name is dumplings. In fact, with a plum filling, it becomes a nice dessert that can be enjoyed for any weekday. Plus, the dumplings are one of the most popular traditional desserts in Germany and in some neighboring countries.
From lacademie.com
4.9/5 (7)
Category Desserts


A KOSHER FOR PASSOVER FLOURLESS HAZELNUT TORTE RECIPE WITH ...
canola oil* and matzoh meal for pan. 9″ round springform pan. 1. Beat egg yolks until they are foamy, add lemon rind, then beat in sugar …
From tabletmag.com
Estimated Reading Time 3 mins


GERMAN HAZELNUT TORTE RECIPE BY CHEF.PIERRE | IFOOD.TV
Directions. Grease the bottoms of 2 8-iiich layer-cake pans 1 1/2 inches deep, and line with greased waxed-paper circles. Spread hazelnuts in a small shallow baking pan or pie plate, and toast in the oven at 300°F. 30 minutes. Rub nuts together in a tea towel to remove as much crisp skin as you can. Blend or grind nuts into fine bits.
From ifood.tv
Cinnamon 1/8 Teaspoon
Icing sugar 1 1/4 Cup (20 tbs)
Hazelnuts 4 Ounce
Rum flavoring 1 Teaspoon


HASELNUSSTORTE (HAZELNUT TORTE) RECIPE - FOOD NEWS
Directions 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.
From foodnewsnews.com


7 HAZELNUT TORTE RECIPE IDEAS | HAZELNUT TORTE RECIPE ...
Jun 9, 2020 - Explore Chris Hehn's board "Hazelnut torte recipe" on Pinterest. See more ideas about hazelnut torte recipe, torte recipe, food.
From pinterest.ca


10 BEST GERMAN BUTTER CREAM TORTE RECIPES | YUMMLY
Haselnußcrèmetorte (Austrian Hazelnut Cream Torte) Tara's Multicultural Table blanched almonds, all purpose flour, large eggs, dark rum, confectioner's sugar and 7 more Baum Torte/Baum Kuchen (German Tree Cake ) Food.com
From yummly.com


GERMAN HAZELNUT MACAROONS RECIPE FOR CHRISTMAS HOLIDAYS
Ingredients German Hazelnut Macaroons 4 egg white 200 g fine sugar (confectionery sugar) 200 g ground hazelnuts or hazelnut flour hazelnuts cut in half for decoration 1 hint of cinnamon 2 tbsp flour for dusting 30 wafers, 40 or 50mm (very thin round wafers ) - optional Baking Instructions German Hazelnut Macaroons - Preheat oven to 300 degrees F.
From lovegermanfood.com


TORTES - BETTER HOMES & GARDENS
Tortes. A rich cake often containing little or no flour, tortes are for over-the-top evenings when dessert is the star of the menu. We take you to new places with creamy chocolate tortes, torte recipes featuring fresh fruits, and buttercream frosting spread between flavorful torte cake layers.
From bhg.com


HAZELNUT CREAM CAKE | HASELNUß-SAHNE TORTE | STEP BY STEP ...
Hazelnut Cream Cake – Haselnuß-Sahne Torte . The original Hazelnut Cream Cake is a sponge cake combined with whipped cream and ground hazelnuts. A good substitute for hazelnuts is almonds. The cake has as well a layer of chocolate nougat. Ingredients for the Hazelnut Cream Cake: 6 egg yolks, XL; 6 tablespoons of hot water; 200 g (7.05 oz) of ...
From theomaway.com


DR. OETKER HAZELNUT TORTE BAKING MIX, 13.4 OZ ...
This baking mix will enable you to make a perfect German Nusskuchen (hazelnut torte), with little preparation and time to bake. Perfect for whipping up a Dr. Oetker Hazelnut Torte Baking Mix, 13.4 oz - Germanfoods.org
From germanfoods.org


GERMAN HAZELNUT TORTE RECIPES
GERMAN CHOCOLATE HAZELNUT CAKE / TORTE RECIPE - EAT SIMPLE ... Pulverize the bread into crumbs in a food processor (see picture above for consistency). Place breadcrumbs in a bowl and... In a large mixing bowl: beat eggs and add add butter and sugar. Whip until frothy (a couple minutes). The mixture ...
From tfrecipes.com


GERMAN HAZELNUT TORTE RECIPE RECIPE - FOOD NEWS
German Hazelnut Torte Recipe Recipe German Hazelnut Torte Recipe made Just like Oma. Make the Base Dough – Combine hazelnuts with 100g flour, 75 g starch,... Authentic German Hazelnut Torte Recipes. Preheat the oven to 190°C (Gas Mark 5 / 375°F). Line and lightly grease a... German Hazelnut Torte. ...
From foodnewsnews.com


AUTHENTIC GERMAN HAZELNUT TORTE RECIPE - SHARE-RECIPES.NET
German Hazelnut Torte Recipe Recipe Food.com. 3 hours ago •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 ...
From share-recipes.net


GERMAN CHOCOLATE TORTE RECIPE - ALL INFORMATION ABOUT ...
Flourless German Chocolate Torte • Bahlsen North America top us.bahlsen.com. Directions. Flourless chocolate torte: 1 Preheat the oven to 300 degrees F and grease one 6 inch cake pan with non-stick spray and set aside.. 2 In a small saucepan over medium heat, combine the water, salt, and sugar and stir until completely dissolved.. 3 Melt the semisweet chocolate in the …
From therecipes.info


10 BEST GERMAN TORTE RECIPES | YUMMLY
German Hazelnut Torte Quick German Recipes. flour, nuts, flavoring, icing sugar, granulated sugar, egg yolks and 9 more. German Bienenstich Torte (German Bee Sting Cake) International Desserts. sugar, melted butter, yeast, salt, sugar, sliced almonds, honey and 8 more.
From yummly.co.uk


AUSTRO-HUNGARIAN HAZELNUT CREAM TORTE RECIPE – TOPHAT NETWORK
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.
From corsacio.com


GERMAN FLOURLESS HAZELNUT TORTE RECIPE | DEPORECIPE.CO
German Flourless Hazelnut Torte Recipe. Flourless chocolate hazelnut cake earthy feast german chocolate hazelnut cake torte recipe eat simple food flourless chocolate hazelnut cake earthy feast flourless hazelnut torte teatime magazine
From deporecipe.co


GERMAN TORTE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
German Blitz Torte Quick German Recipes. butter, baking powder, butter, corn starch, egg yolks, milk, milk and 10 more. German Hazelnut Torte Quick German Recipes. cornstarch, whipped cream, milk, vanilla flavoring, almond paste and 10 more. German Bienenstich Torte (German Bee Sting Cake) International Desserts.
From therecipes.info


GERMAN HAZELNUT TORTE RECIPE MADE JUST LIKE OMA | RECIPE ...
Dec 3, 2016 - This German Hazelnut Torte recipe was one of my Mutt's favorite. Special, yet very easy to make. We all loved it, especially with marzipan frosting. Then …
From pinterest.ca


GERMAN HAZELNUT TORTE RECIPE - PLAIN.RECIPES
Directions. 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.
From plain.recipes


RECIPES & NEWS - LOVE GERMAN FOOD SHOP
Just use the baking mix and some fresh ingredients. Happy Baking! Ingredients German Holiday Mushroom Shaped Cookies For the Base Dough 1 baking mix Shortcrust cookies 200 g soft butter 1 egg Decoration 150 g powdered sugar and 2-3 tbsp hot water Baking Instructions- Pre-heat oven to 340 F, convection 300 F.- Use the backing mix per ...
From lovegermanfood.com


HAZELNUT TORTE RECIPES
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.
From tfrecipes.com


GERMAN HAZELNUT TORTE RECIPE MADE JUST LIKE OMA
Oct 11, 2015 - This German Hazelnut Torte recipe was one of my Mutt's favorite. Special, yet very easy to make. We all loved it, especially with marzipan frosting. Then …
From pinterest.com


RECIPES FOR AUTHENTIC GERMAN CAKES AND DESSERTS ...
Hazelnut Cookies – German Christmas Cookies Cookies made of whole hazelnuts, flavored with a gingerbread spice. Hazelnut Crown A light hazelnut and walnut cake baked in a ring and decorated with simple glazing. Hazelnut Macaroons – German Christmas Cookies These macaroon cookies use hazelnuts instead of usual coconut.
From germanfoods.org


GERMAN HAZELNUT TORTE RECIPE MADE JUST LIKE OMA - PINTEREST
Apr 24, 2013 - This German Hazelnut Torte recipe was one of my Mutt's favorite. Special, yet very easy to make. We all loved it, especially with marzipan frosting. Then …
From pinterest.com


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