Mutti's Hazelnut Torte Recipe ❤️

Mutti's Hazelnut Torte Recipe ❤️

Ingredients:

Cake

• 5 eggs, separated
• ½ cup granulated sugar
• 1 cup ground hazelnuts
• 3 tbsp flour, all-purpose
• ¼ tsp almond extract

• 2 tbsp cornstarch
• 2 tbsp granulated sugar
• ⅔ cup milk
• 2 egg yolks
• 1 tsp vanilla extract

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

Instructions:

Cake

• Preheat oven to 375°F.
• Grease and flour an 8-inch springform pan. See hints below.
• Beat egg yolks and sugar in large mixer bowl until pale and creamy.
• Fold in hazelnuts, flour, and almond extract.
• Beat egg whites until stiff and fold into egg yolk mixture.
• Spread batter gently in prepared pan.
• Bake about 40 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly, if filling. If not, cake can be served warm.

• 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 Torte:

• Cut cake into 2 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 powdered sugar with enough lemon juice to give a coating consistency.
• Spread over cake and decorate as shown.

Hints:

• To decorate torte with whipped cream rosettes as shown below, ½ cup whipping cream plus 2 tsp powdered sugar were whipped and piped onto cake.
• Use roasted almonds or walnuts to decorate.
• If filling cake, then using an 8-inch springform pan is best. That will give a nice thick layer to divide. If serving as a plain cake, you can use a 9-inch springform pan, as shown above.

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