Haselnußcrèmetorte Austrian Hazelnut Cream Torte Food

AUSTRO-HUNGARIAN HAZELNUT CREAM TORTE RECIPE

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).

HASELNUßCRèMETORTE (AUSTRIAN HAZELNUT CREAM TORTE)

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.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.