HAZELNUT TORTA RECIPES
HAZELNUT TORTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
—Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 12 servings.
Number Of Ingredients 5
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, FatContent 9g fat (1g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 44mg sodium, CarbohydrateContent 19g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
HAZELNUT TORTE RECIPE - FOOD.COM
This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line the bottom of 2 round 9" cake pans with parchment paper.
- Butter (or oil) and flour them, including the parchment paper on the bottoms.
- Preheat the oven to 350°F.
- Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
- Add 4 of the eggs and process well.
- Pour into one of the cake pans.
- Wash and dry the food processor parts.
- Repeat with the other half of the ingredients and the other cake pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
- Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.
Nutrition Facts : Calories 234.5, FatContent 10.9, SaturatedFatContent 1.6, CholesterolContent 141, SodiumContent 167.7, CarbohydrateContent 29.7, FiberContent 1.3, SugarContent 25.8, ProteinContent 6.3
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This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."
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This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange. Its luscious cream filling and topping is accented with citrus.
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Total Time 45 minutes
Category Desserts
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Total Time 45 minutes
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Calories 258 calories per serving
- 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.
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Reviews 3.3
Reviews 3.3
- 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 RECIPE | EATINGWELL
Four ingredients. That's all you need for this healthy, gluten-free, flourless cake. To make this cake an even tan color, opt for blanched, skinned hazelnuts. Serve as a healthy dessert with soft whipped cream, drizzled with caramel or slice a piece to serve with coffee or tea.
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Total Time 3 hours 0 minutes
Category Gluten-Free Cake Recipes
Calories 265.7 calories per serving
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Total Time 3 hours 0 minutes
Category Gluten-Free Cake Recipes
Calories 265.7 calories per serving
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Total Time 1 hours
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