Hazelnut Cake Nussshaumtorte Recipes

Steps:

• Preheat oven to 275°F.
• In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
• In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
• Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
• Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.

Steps:

• Preheat oven to 350°F. and grease a 9-inch springform pan.
• Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
• Make cake:
• Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.
• Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in zest.
• Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
• In 3 batches, alternately fold nut mixture and whites into yolk mixture.
• Spoon batter into pan and smooth top.
• Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes. Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan. Cool completely. (Cake will sink slightly in center.)
• Glaze cake:
• Invert cake onto a rack set over a shallow baking pan. Carefully loosen bottom of pan and remove. Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly. Chill until glaze is set, about 5 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Steps:

• Preheat oven to 350 degrees. Beat egg yolks and sugar until thick and sticky. Grind the nuts finely (but not too fine) and toast them lightly.
• Beat the egg whites until stiff and mix with the bread crumbs. Fold in the sugar-egg yolk mixture and the nuts.
• Butter and lightly flour a nine-inch spring-form pan. Pour batter into pan and bake for 30 minutes. The cake is done when a skewer inserted in the center comes out clean.
• Meanwhile, make the coffee cream. Beat the butter until smooth and add the sugar. Beat until pale. Add the coffee and hazelnuts and mix thoroughly.
• When the cake has cooled, cut it in half lengthwise and spread with the coffee cream.
• Meanwhile, make the glaze. Sieve the powdered sugar into a saucepan and add the egg white and espresso. Warm slightly, stirring constantly, until you have a glaze.
• Glaze the cake. Make the caramelized sugar by dissolving the granulated sugar in the water in a small saucepan over low heat. Bring the mixture to a boil and cook until it turns a rich golden brown. With a pair of metal tongs, dip each nut into the syrup and place it on a piece of wax paper. When the syrup hardens, decorate the cake with the nuts so that there is one hazelnut for each serving.

Steps:

• Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
• Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
• Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
• Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

Steps:

• For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
• Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
• Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined.
• Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
• Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
• For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
• To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and extract. Combine flour and baking powder. Stir in nuts and chocolate chips; add to creamed mixture and stir until well mixed., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 30-35 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.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
• Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
• With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
• Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
• Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.

Steps:

• Preheat oven to 350°F.
• Lightly grease bottom only of a 10-inch springform pan.
• Reserve 8 whole hazelnuts for garnish.
• With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
• Reserve 1 Tablespoon ground hazelnuts for garnish.
• Melt butter; set aside to cool.
• In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
• Lightly spoon flour into measuring cup; level off.
• Add flour, baking powder, and ground hazelnuts; mix well.
• Continue beating, adding cooled, melted butter gradually until well blended.
• (Mixture will be quite thick).
• Spread batter in prepared pan.
• Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove sides of pan.
• Run long knife under cake to loosen from pan bottom; invert onto serving plate.
• Allow to cool about 30 minutes, covered with light cloth towel.
• To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
• Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
• Spread glaze over top of cake, allowing some to drizzle down the sides.
• Sprinkle reserved ground hazelnuts around the top edge of the cake.
• Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
• Store in a tightly closed cake container as this cake will dry out.
• I have also frozen it successfully.

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.