Raspberry Hazelnut Torte

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 4
    ounces hazelnuts, finely ground
  • 2
    lemons, zest of, finely grated
  • 1
    tablespoon breadcrumbs (made from stale white bread)
  • 5
    large eggs, separated
  • 1
    cup superfine sugar
  • Filling
  • 1 12
    cups cream (for whipping)
  • 3
    tablespoons superfine sugar
  • 12
    teaspoon pure vanilla essence
  • 1
    tablespoon rum (or orange-flavored liqueur)
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DIRECTIONS

  • For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
  • Then grease the baking paper which is lining the pans.
  • Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
  • Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
  • In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
  • Lastly, fold the nut mixture gently through the eggs.
  • Divide this mixture between the two prepared cake pans.
  • Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
  • Cakes will be done when the top feels ‘just firm’.
  • For the filling: Whip the cream until stiff.
  • Add superfine sugar, vanilla essence, and rum (or liqueur).
  • Beat a few seconds more until combined.
  • Using a fork, roughly crush the raspberries, then gently fold into the cream.
  • Place one of the cakes on a serving dish.
  • Spread a thick layer of raspberry cream over the cake.
  • Top with the second cake, and spread the top and sides with the remaining raspberry cream.
  • Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
  • For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.
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