HAZELNUT TORTE RECIPE RECIPES
HAZELNUT TORTE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
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
HAZELNUT TORTE | UNCATEGORISED | JAMIE OLIVER RECIPES
This is one of the very first puddings I made when I started working, and I still love it!
Total Time 1 hours
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whiz up in a food processor until you have a fine powder — be careful not to over-whiz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor. Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky.
- Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.
Nutrition Facts : Calories 337 calories, FatContent 23.2 g fat, SaturatedFatContent 9.5 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 24.3 g carbohydrate, SugarContent 21.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Total Time 55 minutes
Category Desserts
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Total Time 55 minutes
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Make and share this German Hazelnut Torte Recipe recipe from Food.com.
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Total Time 1 hours 40 minutes
Calories 521 per serving
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Total Time 1 hours 40 minutes
Calories 521 per serving
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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.)
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From eatingwell.com
Total Time 3 hours 30 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine jewish
Calories 299 per serving
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Total Time 1 hours
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Calories 299 per serving
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