German Hazelnut Torte Recipes

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.

Steps:

• 1. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
• 2. Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
• 3. In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
• 4. For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
• 5. In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
• 6. Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer. Freeze for 5 minutes. Ice cake with buttercream frosting. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
• 7. Option: I ,sometimes, will add a bit of Grand Marnier to the ground hazelnuts and a pinch of orange zest to the batter. It is a lovely addition. This is complemented with Mocha Frosting for the layers and the outer.

Steps:

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

Steps:

• Cake:.
• •Preheat oven to 375°F.
• •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
• •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
• •Fold in hazelnuts, flour, and almond flavoring.
• •Beat egg whites until stiff and fold into egg yolk mixture.
• •Spread batter gently in prepared pan(s).
• •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
• Filling:.
• •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
• •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
• •Cool, stirring frequently.
• To Assemble Cake:.
• •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
• •Spread 1 layer with filling.
• •Top with second layer.
• •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
• •Press onto cake.
• •Blend icing sugar with enough lemon juice to give a coating consistency.
• •Spread over cake and decorate as desired.

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.