This is a great recipe! The cake came out really light, fluffy and delicate! I was very surprised with how much is rose. <br/>I roasted my hazelnuts first and chucked them in a tea towel, rubbed it all and then shook it in a colander to let the skins fall out. Worth the effort. <br/>I didn't dress it but it would suit something very very light like a Chantilly cream, maybe a little orange or mandarine essence. <br/>By cooking it in two tins you get more of the beautiful crispy hazelnut outside.<br/>Thank you for sharing, this took about 5 minutes to prep in my thermomix blender, will use again!
Nice recipe. I adapted it a bit and used ingredients I had on hand. I did not have hazelnuts. I divided the recipe roughly into thirds and used two eggs for each third. I used pecans, almonds, and pinon nuts for each third. The almond was a bit dry but all were very good. <br/>I stacked them as three level cakes and spread almond paste and store bought cherry preserves between the layers. I covered the whole thing with cream cheese chocolate frosting. The cream cheese frosting recipe I used called for four cups of sugar. I used one. It was excellent.
My only substitution was to use Splenda instead of flour, and my cake turned out a bit dry. Don't know if that's why or if I should have used extra-large eggs. A good dark chocolate glaze or frosting would have really made the cake. The glaze recipe I tried (for the first time) was too runny.
Jenny this is a wonderful recipe and so easy. I've made it at least three times so far and I've just joined this site only so I can rate it. The only thing I don't understand is why you make it in two batches. Do you have a small food processor? I put everything in mine in one go, then pour it into two identical baking tins. Today being St Valentine's Day, I used heart-shaped silicone tins. The cakes are now cooling, later I'll sandwich them together with sweetened chestnut puree and ice it with ganache. Thank you for this recipe. Sunny www.slimmercook.com
What a hit! I made this for my boyfriend's family dinner and everyone is asking for the recipe.. I covered the entire cake up with chocolate frosting, and it was all gone by the end of the night.. Awesome recipe!
I looked at many other recipes before I decided on this one. Per other recipes I roasted the hazelnuts then rubbed the skins off then ground them fine. I poured this recipe into 3 9 inch cake pans. I iced each layer including the top with rasberry jam and an icing/filling recipe from another torte on all layers, on top and sides. For this icing/filling you take 3/4 cup sugar and 1/3 water and cook until a syrup. Slowly add the hot liquid to 8 egg yolks that you have been with mixer. Beat for three minutes then add 2 sticks butter and beat for 5 minutes then add 1/2 cup ground hazlenuts. It was wonderful and my entire family raved about it. Carolyn J. Wagner
this is SO GOOD - and can be filled in 4 layers with whipped cream mixed with crushed raspberries and just a little sugar, to taste -
this is a fabulous cake and so easy to make. i have made this twice and each time it has been devoured in about half an hour! thank you so much
This is a very tasty, nutty, easy to make cake. I iced it with a mixture of cool whip, chocolate, Frangelico and hazelnut paste and finished it off with a chocolate glaze and whole hazelnuts. I used a mixer instead of a food processor and it worked just fine.
This was such a hit! Both for me -- I couldn't believe how easily it came together -- and my guests, who couldn't get enough of it. I iced it with a simple mixture of icing sugar, butter and cocoa powder. I would have taken a picture of a slice but it got devoured before I had a chance!