Haselnusstorte (Hazelnut Torte)

This classic German Hazelnut Torte is a delicate yet rich dessert that celebrates the nutty flavor of hazelnuts. The airy sponge cake, made with separated eggs for maximum lift, is soaked with a hint of vanilla and layered with sweet whipped cream. It offers a perfect balance of textures: the tender crumb of the cake, the crunch of ground hazelnuts, and the smooth coolness of the cream. Ideal for afternoon tea, birthday celebrations, or any occasion calling for an elegant yet comforting finish. Simple ingredients come together to create a timeless treat that feels both homemade and sophisticated.

Cooking Method: Baking, Boiling

Cuisine: German

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 995.8

Dietary: Vegetarian

Description

This classic German Hazelnut Torte is a delicate yet rich dessert that celebrates the nutty flavor of hazelnuts. The airy sponge cake, made with separated eggs for maximum lift, is soaked with a hint of vanilla and layered with sweet whipped cream. It offers a perfect balance of textures: the tender crumb of the cake, the crunch of ground hazelnuts, and the smooth coolness of the cream. Ideal for afternoon tea, birthday celebrations, or any occasion calling for an elegant yet comforting finish. Simple ingredients come together to create a timeless treat that feels both homemade and sophisticated.

Ingredients

5 ea Eggs; Large, Separated
3/4 cup Sugar
6 tablespoon ;Water
1 3/4 cup Cake Flour; Sifted
1 teaspoon Baking Powder
1 1/2 cup Hazelnuts (Filberts) ;Ground*
1 teaspoon Vanilla Extract
2 tablespoon Confectioners' Sugar
1 cup Cream; Heavy, Whipped
1 Fresh Strawberries,If Desire

Directions

1
Prepare the hazelnuts by blanching them in boiling water for 5 minutes, then draining and rubbing off the skins.
2
Grind the blanched hazelnuts finely in a blender or with a sharp knife.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
Grease and flour a 10-inch springform pan.
5
In a large bowl, beat the egg yolks and sugar together until very light and fluffy, about 5 minutes.
6
Slowly drizzle in the water while continuing to beat the mixture.
7
In a separate bowl, sift together the cake flour and baking powder.
8
Stir 1 cup of the ground hazelnuts into the flour mixture.
9
Gently fold the flour and nut mixture into the egg yolk mixture until just combined.
10
In a clean, dry bowl, beat the egg whites until soft peaks form.
11
Carefully fold the beaten egg whites into the batter in two additions, maintaining as much air as possible.
12
Pour the batter into the prepared springform pan and smooth the top.
13
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
14
Allow the cake to cool completely in the pan on a wire rack.
15
Once cooled, remove the cake from the pan and carefully slice it horizontally into two even layers.
16
Whip the heavy cream until stiff peaks form.
17
Fold the vanilla extract, confectioners' sugar, and the remaining 1/2 cup of ground hazelnuts into the whipped cream.
18
Place the bottom cake layer on a serving plate and spread half of the hazelnut cream mixture over it.
19
Top with the second cake layer and spread the remaining cream over the top and sides.
20
Chill the torte in the refrigerator for at least 1 hour before serving.
21
Garnish with fresh strawberries if desired and serve chilled.

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

For best results, ensure egg whites are completely free of yolk and grease to achieve maximum volume when whipping.

If the hazelnuts are difficult to skin after blanching, let them cool slightly in a bowl covered with a tea towel before rubbing.

Store the assembled torte in the refrigerator. It is best served chilled and should be consumed within 2 days.

You can substitute part of the ground hazelnuts in the cream with finely chopped toasted hazelnuts for extra crunch.

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Read it online: https://www.chefs-mate.com/recipe/haselnusstorte-hazelnut-torte/