German Hazelnut Torte Recipe

German Hazelnut Torte Recipe

Cake

• 5 eggs, separated
• 1/2 cup sugar
• 1 cup ground hazelnuts
• 3 tbsp. flour, all-purpose
• 1/4 tsp. almond flavoring

• 2 tbsp. cornstarch
• 2 tbsp. sugar
• 2/3 cup milk
• 2 egg yolks
• 1 tsp. vanilla flavoring

• 7 oz. almond paste
• 1 cup icing sugar, sifted
• 3 - 5 tbsp. lemon juice
• nuts and/or whipped cream to decorate

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.

• 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.

• 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 shown.

• To decorate with whipped cream as shown, 1/2 cup whipping cream plus 2 tsp. icing sugar were whipped and piped onto cake.
• Use roasted almonds or walnuts to decorate.