Pumpkin Hazelnut Torte

READY IN: 2hrs 25mins
Recipe by swimmer175

I love hazelnuts, and once i saw the picture that goes along with this recipe my mouth just started watering! I had to post it here so i don't lose it. cool and chill times are included in the cooking times.

Top Review by senseicheryl

I saw this recipe on the www.bettycrocker.com website this morning, and you are so right! The picture does look incredible! Thanks for posting...

Ingredients Nutrition

Directions

  1. Heat oven to 350. Grease and flour 2 round 9x1-1/2 inch pans.
  2. Reserve 1 cup pumpkin, set aside.
  3. Beat remaining pumpkin and all remaining ingrediants except powdered sugar, whipping cream, 1/2 teaspoons vanilla, and 1/4 teaspoons pumpkin pie spice in a large bowl with an electric mixer on low speed 30 seconds scraping bowl constantly.
  4. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
  5. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, cool completely, about 1 hour.
  6. Beat the powdered sugar, whipping cream, vanilla, and pumpkin pie spice in chilled large bowl on high speed until stiff. Gently fold in pumpkin.
  7. Place 1 cake layer, rounded side down on serving platter; spread with half of pumpkin cream. Top with second layer, rounded side up. Spread remaining cream on top, top with very finely chopped hazelnuts if you wish.
  8. Refrigerate 1 hour before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a