Authentic German Hazelnut Torte Recipes

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:

• Preheat oven to 350°F.
• Mix together the sugar, eggs and flavouring and set aside.
• In another bowl, cream the butter and gradually add it to the sugar mixture.
• Mix the flour, baking powder and ground nuts together.
• Add it to the sugar and butter mixture a spoonful at a time.
• Fold in the chocolate.
• Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
• Bake in preheated oven for 50 to 65 minutes.
• Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
• Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
• Dust the cooled cake with icing sugar.

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:

• 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.