Aunt Betty's Hazelnut Torte Recipe - Cooking Index
Aunt Betty's Hazelnut Torte Recipe - Cooking Index
To toast hazelnuts, spread the nuts in a baking pan and set in a 350 degree oven for 30 to 35 minutes. Cool 10 minutes, bundle in a clean tea towel, and rub briskly to remove the skins. Any bits clinging to the nuts will add color. The easiest way to grind hazelnuts fine -- either unblanched or blanched and toasted -- is in a food processor fitted with the metal chopping blade. But proceed with caution lest you churn the nuts to paste. For this torte, they should be feathery.
Courses: Dessert| For The Pans | ||
| Nonstick vegetable cooking spray (or 1 1/2 tbspns unsalted butter or Margarine) | ||
| 3 tablespoons | 45ml | Sugar |
| Hazelnut Torte | ||
| 10 | Eggs - (extra large) - separated | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 4 cups | 948ml | Finely-ground unblanched hazelnuts |
| 1/4 teaspoon | 1.3ml | Salt |
| Filling and Frosting | ||
| 2 1/2 cups | 592ml | Well-chilled heavy cream |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| Decoration | ||
| 12 | Blanched and toasted hazelnuts (or 1/4 cup finely-ground, lightly-toasted hazelnuts) |
For the pans: Liberally spray or butter two 10-inch springform pans, add half the sugar to each, and tilt the pans first to one side, then to the other, until all surfaces are evenly coated with sugar. Tap out any excess sugar and set the pans aside. Preheat the oven to 350 degrees.
For the hazelnut torte: Beat the egg yolks and sugar in the large electric mixer bowl at highest speed for 3 to 5 minutes, until the color and consistency of mayonnaise. Reduce the speed to low and mix in the hazelnuts (the mixture will be very thick). Beat the egg whites with the salt to stiff peaks. Fold about one fourth of the beaten whites into the hazelnut mixture to lighten it, then gently but thoroughly fold in the balance until no streaks of white or tan show. Divide the batter evenly between the two prepared pans, smoothing the surface as much as possible. Bake in the lower third of the oven for 45 minutes. Remove the torte layers from the oven and cool upright in their pans on wire racks for 10 minutes. Loosen each layer around the edge with a spatula, then release and remove the springform pan sides. Very carefully loosen each torte from the pan bottom, lift the bottoms off, and cool the layers on wire racks to room temperature.
For the filling and frosting: Whip the cream with the sugar and vanilla to very stiff peaks. Place one torte layer upside down on a large cake plate and spread with half the whipped cream. Set the second layer on top, right side up, and frost with the remaining whipped cream. Do not frost the sides of the torte.
To decorate: Arrange the whole hazelnuts in a circle around the top of the torte or sprinkle the finely ground nuts evenly over the top. Let the torte stand at least 30 minutes before serving. When cutting, use a sharp serrated knife.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E016 broadcast 05-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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