Hazelnut torte

Hazelnut torte

By
From
Baking
Serves
10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
6 eggs, separated
1 whole egg
165g caster sugar
1 cup ground hazelnuts
3/4 cup fresh white breadcrumbs
1 teaspoon plain flour

Filling

Quantity Ingredient
1 1/2 cups cream
1 teaspoon caster sugar
1 teaspoon vanilla essence
1/2 cup ground hazelnuts

Method

  1. Preheat the oven to 150°C. Grease a 23 cm springform tin and dust with flour.
  2. Beat the egg yolks and whole egg together until thick and pale yellow. Gradually beat in 1/2 cup of the sugar, then the nuts and breadcrumbs. Continue to beat until the mixture forms a dense, moist mass.
  3. Whisk the egg whites in another bowl until they begin to foam, then gradually add the remaining sugar. Continue to whisk until the whites form stiff, glossy peaks.
  4. Mix about half the egg whites into the hazelnut mixture, sprinkle the flour over and fold in the remaining egg whites. Turn into the prepared tin.
  5. Bake for 35–45 minutes or until the cake shrinks away slightly from the sides of the tin. Remove from the oven, release the spring on the tin and remove the sides. Allow the cake to cool.
  6. To make the filling, whip the cream and add the sugar and vanilla. Slice the cake into two layers and sandwich together with one-third of the cream. Using a spatula, cover the top and sides of the cake with the remaining cream, and scatter ground hazelnuts over the top and sides.
Tags:
baking
bakery
margaret
fulton
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