Hazelnut Torte

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Servings: 8 Difficulty: Advanced
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A rich, airy German sponge cake filled with nutty whipped cream
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Hazelnut Torte recipe image
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Hazelnut Torte

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 995.8

Description

This elegant Hazelnut Torte is a classic German dessert that balances a light, airy sponge with intense nutty flavor. Made with a simple choux-style base of egg yolks, sugar, and cake flour, the cake is studded with finely ground hazelnuts for texture and depth. Once cooled, the torte is split and filled with a luxurious mixture of heavy whipped cream, vanilla, and more toasted nuts. The result is a delicate, melt-in-your-mouth treat that feels sophisticated yet comforting. Its perfect for afternoon tea, holiday gatherings, or any occasion calling for a refined finish. Serve with fresh berries for a pop of color and acidity.

Ingredients

Directions

  1. Preheat oven to 375F (190C). Grease and flour a 10-inch springform pan.
  2. If using raw hazelnuts, blanch them by boiling for 5 minutes, then rub off the skins and grind finely. Set aside.
  3. In a large bowl, beat egg yolks and sugar together until the mixture is very light, pale, and thick, about 5 minutes.
  4. Slowly drizzle in the water while continuing to beat the yolk mixture.
  5. In a separate small bowl, sift together the cake flour and baking powder.
  6. Add 1 cup of the ground hazelnuts to the flour mixture and stir to combine.
  7. Gently fold the flour and nut mixture into the egg yolk mixture until just combined.
  8. In a clean, dry bowl, beat the egg whites until soft peaks form.
  9. Carefully fold the beaten egg whites into the batter in two additions, ensuring not to deflate the mixture.
  10. Pour the batter into the prepared springform pan and smooth the top.
  11. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  12. Allow the cake to cool completely on a wire rack before unmolding.
  13. Once cooled, carefully split the cake horizontally into two even layers.
  14. Whip the heavy cream until it holds soft peaks.
  15. Fold the vanilla extract, confectioners' sugar, and the remaining 1/2 cup of ground hazelnuts into the whipped cream.
  16. Place one cake layer on a serving plate. Spread half of the nut-cream filling over the layer.
  17. Top with the second cake layer and spread the remaining filling over the top and sides.
  18. Refrigerate the torte for at least 2 hours to set before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 995.8kcal
% Daily Value *
Total Fat 36.4g56%
Saturated Fat 17.4g87%
Cholesterol 532.2mg178%
Sodium 336.3mg15%
Total Carbohydrate 140.9g47%
Dietary Fiber 1.8g8%
Sugars 55.5g
Protein 25.9g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with fresh strawberries or additional hazelnuts before serving.

For best results, ensure the egg whites are completely free of yolk or fat, as this will prevent them from whipping properly.

The cake must cool completely before splitting to avoid crumbling. If the nuts are not already skinned, blanching ensures a smooth texture and milder flavor.

Keywords: hazelnut, torte, german cake, filberts, whipped cream, dessert, baking, egg whites, sponge cake, vanilla, cake flour, confectioners sugar, blanched nuts, layer cake, chilled dessert
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