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This is a wonderful and reasonably easy torte to make. It takes three steps: bake the torte
part, make the icing and fill and frost the torte. Instead of hazelnut, you can substitute toasted
almonds or walnuts for equally wonderful but very different taste sensation.
Ingredients
7
eggs at room temperature
½
cup sugar
1¼ cups hazelnuts, toasted, then ground fine
½
cup dry bread crumbs
Procedure
. 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.
. Grease and flour two 8-inch (20-cm) cake or torte pans, line bottom with greased
parchment or waxed paper. Grease top of paper.
. Beat egg whites until soft-peak stage. Stir about a quarter of the egg white foam into
1
2
3
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. Divide batter into two cake pans. Bake at 375°F (200°C) 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. 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.
Serves 9-10. Keeps well for a week in refrigerator. Develops its flavor best after two
days.
Hazelnut frosting
7
¼
ounces (200 g) butter, at room temperature
cup icing sugar
1
3
½ tablespoons rum or brandy
eggs
½
¾
cup sugar
cup hazelnuts, toasted, then ground fine
Procedure
1. Cream butter and icing sugar until fluffy, about 2 minutes. Add rum or brandy.
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.
3
. Blend the two mixes and stir in hazelnut. Stir until uniform. Use frosting when cooled
to room temperature.
Enough icing for one 8-inch (20-cm) torte.
play © erdosh 310
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