Strawberry Hazelnut Torte Recipes

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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



Strawberry Hazelnut Torte image

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.

4 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract, divided
Dash salt
1-1/4 cups sugar
1/2 cup ground hazelnuts
6 ounces semisweet chocolate, chopped
1 teaspoon shortening
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
2-1/2 cups sliced fresh strawberries
Additional fresh strawberries, halved

STRAWBERRY TORTE

Light and fluffy, easy and elegant. This recipe is from my Mom!

Provided by Star Pooley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 12

Number Of Ingredients 7



Strawberry Torte image

Steps:

  • Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
  • Whip cream cheese, sugar, and vanilla together.
  • In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
  • Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g

11 ounces cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

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



Strawberry hazelnut tart image

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

140g plain flour
50g ground hazelnuts
100g butter , diced
50g caster sugar
1 egg yolk
250g tub mascarpone
2 tbsp icing sugar
150ml tub double cream
450g strawberries
140g soft toffees
6 tbsp milk
85g shelled hazelnuts , toasted and chopped

HAZELNUT TORTE

-Helen Gerard, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5



Hazelnut Torte image

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.

Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

STRAWBERRY TORTE

This beautiful swirled torte is almost too pretty to eat. Almost.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9



Strawberry Torte image

Steps:

  • Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
  • In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
  • Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
  • Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
  • Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
  • Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

Unsalted butter, for pan
8 extra-large eggs, room temperature, separated
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

CHOCOLATE HAZELNUT TORTE

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6



Chocolate Hazelnut Torte image

Steps:

  • Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
  • In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.

1 cup hazelnuts
4 ounces semisweet chocolate-(recommends-Cluizel Brand)
1 cup butter
1 cup sugar
5 eggs
1/2 cup flour

HAZELNUT LINZER TORTE

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 7



Hazelnut Linzer Torte image

Steps:

  • Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
  • In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
  • Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.

1/2 pound whole hazelnuts
1/2 pound granulated sugar
1/2 pound sweet butter
1/2 pound all purpose flour mixed with 1/2 teaspoon baking powder
1/2 pound melted cooked bittersweet chocolate
1 to 2 eggs
6 ounces of seedless raspberry jam

STRAWBERRY HAZELNUT TORTE

This is quite an impressive seasonal dessert that could also be make with either strawberries or raspberries. I would only recommend using Fresh berries (not frozen) for this yummy dessert. Original recipe from Chez Piggy in Kingston.

Provided by Just Call Me Martha

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9



Strawberry Hazelnut Torte image

Steps:

  • Preheat oven to 350 degrees.
  • Line sides and bottom of 9" springform pan with parchment paper.
  • Beat egg yolks in mixing bowl and add 3/4 cup sugar gradually, beating until light and fluffy.
  • In second large bowl, lightly beat egg whites and add remaining 1/4 cup sugar, beating until stiff.
  • Fold yolk mixture into whites.
  • Fold in hazelnuts, flour and 1 tsp of the orange zest.
  • Pour batter into prepared pan.
  • Bake 45 minutes at 350.
  • Let cool, then chill.
  • Slice horizontally into 3 layers and set aside.
  • Using a mixer, cream together butter and icing sugar in a large bowl, then whip together with orange liqueur and remaining 1/2 tsp orange zest at high speed until light and fluffy.
  • Place 2/3 of orange filling in a separate bowl and gently combine with 2/3 of the strawberries.
  • Place one layer of cake on plate, spread with 1/2 or strawberry filling.
  • Add middle cake layer and repeat.
  • Put third layer on top and spread with remaining filling (the 1/3 without berries).
  • Decorate with remaining strawberries and refrigerate.

Nutrition Facts : Calories 519.6, Fat 42.8, SaturatedFat 16.6, Cholesterol 166.8, Sodium 38.4, Carbohydrate 30.9, Fiber 3.1, Sugar 26.2, Protein 7.8

6 eggs, separated
1 cup sugar
3/4 lb toasted hazelnuts, ground
1 tablespoon flour
1 1/2 teaspoons orange zest
3/4 lb unsalted butter, room temperature
3/4 cup icing sugar
2 tablespoons orange liqueur (Grand Marnier)
16 medium strawberries, sliced

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



Hazelnut, Chocolate and Strawberry Torte image

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.

cake
1 1/4 cups hazelnuts, toasted, husked
2 tablespoons plus 1/3 cup sugar
3/4 cup all purpose flour, sifted
4 large eggs
ganache
2 1/4 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1-pint basket strawberries, hulled, thinly sliced
Additional strawberries, left whole
Additional hazelnuts, toasted, husked (optional)

STRAWBERRY HAZELNUT TORTE

Lovely meringue based desert with fresh strawberries and whipped cream scented with Grand Marnier. Great for a special occasion such as Mother's Day, her birthday, or just to make a plain old day special. What could be better.....

Provided by ForeverMama

Categories     Tarts

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 12



Strawberry Hazelnut Torte image

Steps:

  • For Torte: Preheat oven to 200 degrees F.
  • In a large bowl using electric mixer, beat egg whites until soft peaks form, about 3 - 5 minutes.
  • Gradually add sugar, beating continuously until all sugar is dissolved and egg whites form stiff glossy peaks, about 15 - 20 minutes. Fold hazelnuts into egg whites.
  • Spoon into pastry bag and pipe out three 9-inch diameter, 1/2-inch high meringue discs onto baking sheet lined with parchment paper or brown paper buttered and lightly dusted with cornstarch. Smooth meringues.
  • Bake until very lightly browned and firm to touch, about 1 - 1 1/2 hours. Let cool on wire racks in a dry place or dry in oven with heat turned off and door ajar.
  • For Filling: Reserve enough whole strawberries of uniform size to top on 9-inch disc. In shallow broiler pan, place whole strawberries and sprinkle with sugar. Place under broiler for 1 minute to glaze; set aside.
  • Thinly slice remaining strawberries and place in large bowl; set aside.
  • In another large bowl, combine cream and powdered sugar. Whip until almost stiff. Add Grand Marnier and continue whipping until stiff.
  • Spread one-third raspberry preserves over each meringue.
  • Cover each with layer of sliced strawberries, using one-third per layer.
  • Cover two discs with whipped cream leaving third disc for top torte.
  • Very carefully stack meringue discs in layers. Cover top disc with whipped cream. Decorate top with glazed whole strawberries.
  • Cover sides of torte with remaining whipped cream.
  • If desired, decorate with rosettes of whipped cream and mint leaves.
  • NOTE: This torte is meant to be enjoyed soon after making it as the baked meringue will lose it's crispness due to moisture of ingredients within layers.

Nutrition Facts : Calories 771.8, Fat 48, SaturatedFat 22.9, Cholesterol 130.4, Sodium 91.5, Carbohydrate 82.6, Fiber 5.2, Sugar 67.3, Protein 8.9

8 egg whites
2 cups sugar
1 1/2 cups finely ground roasted hazelnuts
butter (optional)
cornstarch (optional)
4 pints rinsed fresh strawberries, hulled and blotted dry
sugar
1 quart heavy cream
6 tablespoons powdered sugar
1/4 cup Grand Marnier
1 (10 -12 ounce) jar raspberry preserves
10 fresh mint leaves (optional garnish)

RASPBERRY WALNUT TORTE

A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Provided by Tom Parker

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14



Raspberry Walnut Torte image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
  • In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
  • Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  • To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 58.9 g, Cholesterol 96.2 mg, Fat 21.6 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 204 mg, Sugar 44.3 g

1 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ground walnuts
1 ½ cups heavy cream
1 ½ cups white sugar
3 eggs
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy cream
1 (12 ounce) jar raspberry preserves

HAZELNUT TORTE WITH RASPBERRY JAM

Categories     Cake     Dessert     Bake     Raspberry     Winter     Hazelnut     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8



Hazelnut Torte with Raspberry Jam image

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.
  • Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.
  • Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly.
  • Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.
  • Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles.
  • Dust triangles with confectioners sugar and serve with additional jam if desired.

1 cup hazelnuts (4 oz)
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 stick (1/4 cup) unsalted butter, softened
3 large eggs
1/4 cup seedless raspberry jam plus additional (optional) for serving
Confectioners sugar for dusting

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From recipeschoice.com


STRAWBERRY HAZELNUT TORTE | THE LOCAL PALATE
The Local Palate Newsletter Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south. Share this article via email. Subscribe to The Local Palate newsletter. Subscribe . Subscribe Save 72% off of newsstand price now! Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace …
From thelocalpalate.com


STRAWBERRY TORTE RECIPES WITH PICTURES - THERESCIPES.INFO
Strawberry Torte Recipe | Allrecipes new www.allrecipes.com. Whip cream cheese, sugar, and vanilla together. Step 3. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Step 4. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise ...
From therecipes.info


HAZELNUT TORTE WITH SUMMER BERRIES | EDIBLE FINGER LAKES
4 large eggs. ¾ cup plus 3 tablespoons sugar, preferably turbinado or raw. 1 cup hazelnuts. 1½ cups heavy (whipping) cream. 2 tablespoons Kirsch (see Note) or 1 …
From ediblefingerlakes.com


STRAWBERRY HAZELNUT TORTE RECIPE: HOW TO MAKE IT | TASTE OF HOME
"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 …
From stage.tasteofhome.com


STRAWBERRY HAZELNUT CHOCOLATE TART! - JANE'S PATISSERIE
Add the egg yolk and 1 tablespoon cold water and mix with your hands until combined and the egg is distributed well - the pastry should be smooth and a solid colour. Grease a pie/tart tin with butter and lightly flour it. Roll the dough out on a lightly floured surface so its about 1-2 £1 coins in thickness. Line the tart tin with the pastry ...
From janespatisserie.com


STRAWBERRY HAZELNUT TORTE | FOOD, TORTE, MINI CHEESECAKE
May 18, 2020 - A modern take on decorating an old favourite. When the auto-complete results are available, use the up and down arrows to review and Enter to select.
From pinterest.com.au


STRAWBERRY THYME HAZELNUT CAKE (VEGAN & GLUTEN-FREE)
Preheat the oven to 180°C (350F) Grease and line the base and dust the sides of one 8" round cake baking tin. In a large bowl whisk together hazelnut flour, brown rice flour, teff flour, tapioca, baking powder, bicarbonate of soda and salt. Stir in sugar, thyme and lemon zest and set aside. In a small bowl whisk together gelled flax eggs ...
From nirvanacakery.com


BEST CHOCOLATE HAZELNUT TORTE RECIPES | FOOD NETWORK CANADA
Directions. Step 1. For cake preheat oven to 350° F and grease and line bottom and sides of a 9-inch springform pan with parchment paper. Sift together flour, hazelnuts, baking powder and salt. In a separate bowl, stir vanilla into sour cream and set aside. Cream butter and sugar together until light and fluffy.
From foodnetwork.ca


STRAWBERRY HAZELNUT TORTE ON BAKESPACE.COM
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.
From bakespace.com


ESTERHAZY TORTE: EUROPEAN HAZELNUT LAYER CAKE - DIMITRAS …
Instructions. Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary. To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well. To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer ...
From dimitrasdishes.com


STRAWBERRY MOUSSE HAZELNUT TORTE - 9KITCHEN - NINE.COM.AU
Bake at 160°C for 25 minutes, cool 5 minutes, remove from base with spatula, cool on wire rack. Repeat with remaining Hazelnut Meringue mixture. Strawberry mousse: Reserve some strawberries for decorating dessert. Puree remaining strawberries in processor or blender until smooth; pour into large bowl. Beat egg yolks and sugar in small bowl ...
From kitchen.nine.com.au


STRAWBERRY HAZELNUT TART RECIPE - FOOD NEWS
Hazelnut Strawberry Tart Recipe. Method: Pre-heat oven to 190 degrees C. In a food processor add flour, hazelnuts and butter and process until the mixture resembles fine breadcrumbs, then add the sugar and mix briefly. Add the egg yolk and 1–2 tablespoons cold water, then pulse to a …
From foodnewsnews.com


STRAWBERRY HAZELNUT TORTE | RECIPE | TORTE, DESSERTS, STRAWBERRY …
Oct 9, 2015 - "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 m…
From pinterest.co.uk


HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE - SIDE DISH RECIPES
Hazelnut, Chocolate and Strawberry Torte might be a good recipe to expand your dessert repertoire. One portion of this dish contains about 11g of protein, 49g of fat, and a total of 671 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of sugar, basket strawberries, hazelnuts ...
From fooddiez.com


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