HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE
Categories Cake Chocolate Dessert Bake Strawberry Spring Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- for cake:
- Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
- Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
- Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
- for ganache:
- Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
- Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
- Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.
STRAWBERRY HAZELNUT TORTE
"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 42mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY HAZELNUT GATEAU
Make and share this Strawberry Hazelnut Gateau recipe from Food.com.
Provided by Doreen Randal
Categories Strawberry
Time 1h45m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency.
- Beat in the vinegar and vanilla.
- Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour.
- Spread meringue mixture evenly into tins.
- Sprinkle ground hazelnuts evenly over meringue in both tins.
- With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon.
- Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan.
- Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool.
- Remove cakes from bases.
- Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream.
- Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down.
- Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top.
- Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper., Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.
Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 74mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 7g protein.
HAZELNUT AND STRAWBERRY CAKE
This is a beautiful yeast coffee cake flavoured with cardamom and cinnamon which I came across in a cookbook given to me many years ago as an engagement gift. I believe that the recipe is Latvian in origin.
Provided by Irmgard
Categories Breads
Time 2h40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Sift the flour and salt into a warm mixing bowl and make a hollow in the centre.
- Warm the milk, add the yeast and 1 teaspoon of the sugar, and leave until frothy, about 10 minutes.
- Pour into the hollow and mix to a soft batter with some of the surrounding flour.
- Cover the bowl with a cloth and stand in a warm place until the batter is spongy and full of bubbles.
- Cream the butter with the rest of the sugar and add to the flour and the sponge in the bowl.
- Mix by hand to a soft dough, using a little more warm milk if required.
- Add the cardamom and knead well in the bowl until the dough is smooth and elastic and leaves the sides of the bowl cleanly.
- Press the dough in the bottom of the bowl, sprinkle with a little flour, cover the bowl with a cloth, and stand in a warm place until the dough doubles in bulk.
- Punch the dough down and knead lightly.
- Turn out the dough onto a floured board and divide into 2 pieces.
- Shape each piece into a smooth"sausage".
- Place one sausage in the bottom of a greased 8-inch tube pan.
- Make a hollow in the centre and fill with strawberry jam.
- Sprinkle with half of the sugar/cinnamon mixture and half the chopped nuts.
- Cover with the second sausage of dough, spread with strawberry jam, and sprinkle with the remaining sugar and nuts.
- Stand, covered, in a warm place until the dough rises almost to the top of the pan.
- Bake in a 400 degree F oven for 20 minutes, reduce the temperature to 350 degrees F, and bake for a further 20 minutes.
- Cool on a wire rack.
- Serve with whipped cream.
Nutrition Facts : Calories 2161.6, Fat 95.8, SaturatedFat 36.3, Cholesterol 144.8, Sodium 997, Carbohydrate 288.8, Fiber 15.6, Sugar 78.8, Protein 44.6
STRAWBERRY HAZELNUT CAKE
Make and share this Strawberry Hazelnut Cake recipe from Food.com.
Provided by Annetty
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees.
- Grease a deep 20cm round cake tin, line bse with baking paper.
- Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
- Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
- Turn onto wire rack to cool.
- Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
- Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
- Dust top of cake with icing sugar on completion.
Nutrition Facts : Calories 118.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 105.8, Sodium 36.5, Carbohydrate 15.7, Fiber 1.1, Sugar 9.7, Protein 4.4
STRAWBERRY HAZELNUT TART
Rich, buttery hazelnut pastry, luscious strawberries and cream filling and a toffee sauce dribbled over - what's not to like?
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.
- Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.
- Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.
- Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.
- Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.
Nutrition Facts : Calories 863 calories, Fat 67 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.58 milligram of sodium
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