FLOURLESS HAZELNUT TORTE RECIPES

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.

Steps:

• Preheat oven to 275 degrees F. Coat an 9-inch springform pan with cooking spray. Line the bottom with parchment paper.
• Spread hazelnuts on a rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool slightly. Pulse in a food processor until coarsely ground.
• Increase oven temperature to 325 degrees F.
• Beat egg yolks and sugar in a large bowl until smooth. Add the ground hazelnuts and butter and beat until fully incorporated. Beat egg whites in another large bowl until stiff peaks form. Fold the egg whites into the batter and mix until no white streaks remain. Scrape the batter into the prepared pan.
• Bake the torte until a knife inserted in the center comes out clean, about 50 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and let cool completely, about 1 hour more.