Toasted Hazelnut Torte Food

TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread the nuts out on a metal baking pan or a large sheet pan with ridges.
• Bake for 10-12 minutes or until they are very hot and fragrant.
• Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction.
• Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present.
• Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin.
• Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.

NUTELLA TART WITH TOASTED HAZELNUT CRUST

Steps:

• I encourage you to check out the step-by-step photos below this recipe before beginning.
• Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
• Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
• Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You'll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
• Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
• Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. (You want a little cream mixed with the cornstarch to avoid white cornstarch lumps in your filling.) Combine the cornstarch mixture, the rest of the heavy cream, nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
• Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.

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).

TOASTED HAZELNUT TORTE

Steps:

• 1. PROCEDURE: 1. Separate eggs. Beat egg yolks and sugar with a wooden spoon or electric mixer for a minute until they turn lemon colored. Add nuts and bread crumbs, and mix well.
• 2. 2. Grease and flour two 8-inch cake or torte pans, line bottom with greased parchment or waxed paper. Grease top of paper.
• 3. 3. Beat egg whites until soft-peak stage. Stir about a quarter of the egg white foam into the batter to lighten consistency (you may need to add a little milk as well if too thick). Gently fold in the rest of the foam.
• 4. 4. Divide batter into two cake pans. Bake at 375F degrees for 35 to 40 minutes until firm but not dry. Check tortes very gently by touching top after 35 minutes without shaking the oven or pans. If they feel firm and spring back and sides begin to pull away from cake pans, the tortes are done. Cool for 15 minutes then remove from pans. Strip off paper and cool completely on wire racks. Trim off any burnt parts and trim top flat if domed.
• 5. 5. Place one torte layer on serving plate, spread with little less than half the frosting. Cover with second torte layer and spread a very thin layer of frosting over top and sides. Chill 15 minutes. Spread remaining frosting over sides and top. Decorate torte as you wish or simply add hazelnut halves around rim on top. Chill for several hours before serving.
• 6. ***Keeps well for a week in refrigerator. Develops its flavor best after two days.
• 7. HAZELNUT FROSTING PROCEDURE: 1. Cream butter and icing sugar until fluffy, about 2 minutes. Add rum or Brandy.
• 8. 2. Beat eggs with sugar in top half of a double boiler, place it over steam on bottom half. Beat continuously until mixture thickens to the consistency of honey, about 5 minutes. Remove from heat and allow to cool.
• 9. 3. Blend the two mixes and stir in hazelnut. Stir until uniform. Use frosting when cooled to room temperature.
• 10. ***Enough icing for one 8-inch torte.

HAZELNUT TORTE FOR DIABETIC DIET

Steps:

• Preheat oven to 350°F.
• Grease two 8" round cake pans lined with parchment.
• Mix together the flour, Splenda, and baking powder, and set aside.
• In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
• Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
• Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
• Beat the filling and topping ingredients till stiff.
• Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
• You can garnish with whole toasted hazelnuts.
• For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers.
• For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.

AUSTRIAN HAZELNUT TORTE

Steps:

• In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice. , In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture. , Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.

HAZELNUT LINZER TORTE

Steps:

• Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
• In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
• Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.

HAZELNUT TORTE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
• Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
• With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
• Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
• Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.

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.

HUNGARIAN HAZELNUT TORTE

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.)

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.

CHILLED CHOCOLATE ESPRESSO TORTE WITH TOASTED HAZELNUT CRUST

Steps:

• Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
• In a food processor, process the hazelnuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, sugar, salt, espresso powder (if using), and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn't, try adding a bit more maple syrup or processing a bit longer.
• With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
• Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.
• Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup (or agave), oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
• Pour the filling into the prepared crust, smoothing out the top evenly. Garnish with shaved chocolate and/or coconut flakes, if desired.
• Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
• Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Serve with homemade Whipped Coconut Cream and finely chopped hazelnuts, if desired, but it's fantastic all on its own, too. Wrap leftover slices individually in foil and store them in an airtight con¬tainer in the freezer for 1 to 1 ½ weeks.