German Hazelnut Torte Recipe

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READY IN: 1hr 40mins
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake:.
  • •Preheat oven to 375°F.
  • •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
  • •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
  • •Fold in hazelnuts, flour, and almond flavoring.
  • •Beat egg whites until stiff and fold into egg yolk mixture.
  • •Spread batter gently in prepared pan(s).
  • •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
  • Filling:.
  • •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
  • •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
  • •Cool, stirring frequently.
  • To Assemble Cake:.
  • •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
  • •Spread 1 layer with filling.
  • •Top with second layer.
  • •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
  • •Press onto cake.
  • •Blend icing sugar with enough lemon juice to give a coating consistency.
  • •Spread over cake and decorate as desired.
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