Hungarian Hazelnut Torte Best Recipes

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HUNGARIAN HAZELNUT TORTE

2004-08-20



Hungarian Hazelnut Torte image

Categories     Cake     Food Processor     Mixer     Egg     Nut     Dessert     Bake     Apricot     Fall     Chill     Hazelnut     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Ingredients:

  • Cake
  • 2/3 cup hazelnuts, toasted, husked, cooled
  • 2/3 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 large eggs, separated
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted, cooled slightly
  • Buttercream
  • 4 teaspoons cornstarch
  • 2/3 cup whole milk
  • 2 large egg yolks
  • 1 1/2 cups hazelnuts, toasted, husked, cooled, plus 12 whole nuts, toasted, husked
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature
  • 1 cup apricot preserves
  • 3 dried apricots, cut into slivers

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour.
  • Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter. Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
  • Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 10 minutes. Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack. Remove pan bottom and parchment paper. Cool.
  • For buttercream:
  • Place cornstarch in heavy small saucepan. Gradually add milk, stirring until cornstarch dissolves. Whisk in egg yolks. Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes. Transfer to large bowl. Press plastic wrap onto surface of custard. Chill 30 minutes.
  • Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds. Using electric mixer, beat vanilla into custard. Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions. Refrigerate until firm enough to spread, stirring often, about 30 minutes.
  • Stir apricot preserves in small saucepan over medium heat for 1 minute. Push preserves, including fruit pieces, through strainer into small bowl. Cool.
  • Finely chop 1/2 cup hazelnuts. Using long serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round. Spread evenly with apricot preserves. Top with second layer, cut side down. Transfer 3/4 cup buttercream to pastry bag fitted with large star tip. Spread remaining buttercream over top and sides of cake. Press 1/2 cup chopped hazelnuts onto sides of cake.
  • 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.)

HAZELNUT TORTE

2007-09-07



Hazelnut Torte image

Provided by Lidia Bastianich

Categories     Cake     Sauce     Side     Bake     Spring     Hazelnut

Yield Makes a 10-inch cake, serving 10 or more

Number Of Ingredients 15

Ingredients:

  • 1 1/2 cups hazelnuts, toasted and with skins rubbed off
  • 1 1/2 cups all-purpose flour, plus some for the cake pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons soft butter, plus a bit for the cake pan
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon finely grated orange zest
  • 1 cup milk at room temperature
  • 4 tablespoons semisweet chocolate, chopped by hand in small pieces
  • Garnish: powdered sugar or whipped cream
  • Recommended Equipment
  • A 10-inch springform cake pan
  • A heavy-duty electric mixer fitted with the whisk

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.

Top Asked Questions

  1. What is a hazelnut cream torte?
    This decadent Austro-Hungarian hazelnut cream torte recipe features a hazelnut sponge cake with almond-whipped cream filling worthy of the most elegant dinner. Best of all, it's quite simple to pull off.
  2. What is Hungarian hazelnut and Chocolate Layer Cake?
    This ultra-indulgent Hungarian Hazelnut and Chocolate Layer Cake is an absolute treat! Also known as Esterhazy Torte, it’s made up of soft layers of hazelnut dacquoise, a silky-smooth hazelnut praline chocolate pastry cream, and is topped with a chocolate and vanilla glaze. And if that wasn’t already indulgent enough, it’s coated in hazelnuts.
  3. How to bake hazelnuts in the oven?
    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.
  4. How do you make hazelnut cake batter?
    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.

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