Hungarian Hazelnut Torte might be just the dessert you are searching for. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 417 calories. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Eastern European cuisine. If you have salt, butter, sugar, and a few other ingredients on hand, you can make it.
Instructions
1
Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour.
Ingredients you will need
Butter
All Purpose Flour
Nuts
Equipment you will use
Baking Paper
Springform Pan
Oven
2
Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter.
Ingredients you will need
Egg Whites
Egg Yolk
Vanilla
All Purpose Flour
Sugar
Nuts
Equipment you will use
Hand Mixer
Sifter
Bowl
3
Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
Ingredients you will need
Butter
4
Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes.
Equipment you will use
Oven
Frying Pan
5
Transfer pan to rack; cool cake 10 minutes.
Equipment you will use
Frying Pan
6
Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack.
Equipment you will use
Frying Pan
7
Remove pan bottom and parchment paper. Cool.
Equipment you will use
Baking Paper
Frying Pan
1
Place cornstarch in heavy small saucepan. Gradually add milk, stirring until cornstarch dissolves.
Ingredients you will need
Corn Starch
Milk
Equipment you will use
Sauce Pan
2
Whisk in egg yolks.
Ingredients you will need
Egg Yolk
Equipment you will use
Whisk
3
Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes.
Ingredients you will need
Custard
Equipment you will use
Whisk
4
Transfer to large bowl. Press plastic wrap onto surface of custard. Chill 30 minutes.
Ingredients you will need
Custard
Wrap
Equipment you will use
Plastic Wrap
Bowl
5
Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds. Using electric mixer, beat vanilla into custard. Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions. Refrigerate until firm enough to spread, stirring often, about 30 minutes.
Ingredients you will need
Powdered Sugar
Custard
Vanilla
Butter
Spread
Nuts
Equipment you will use
Hand Mixer
6
Stir apricot preserves in small saucepan over medium heat for 1 minute. Push preserves, including fruit pieces, through strainer into small bowl. Cool.
Ingredients you will need
Apricot Preserves
Preserves
Fruit
Equipment you will use
Sauce Pan
Sieve
Bowl
7
Finely chop 1/2 cup hazelnuts. Using long serrated knife, cut cake horizontally in half.
Ingredients you will need
Hazelnuts
Equipment you will use
Serrated Knife
8
Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round.
Equipment you will use
Tart Form
9
Spread evenly with apricot preserves. Top with second layer, cut side down.
Ingredients you will need
Apricot Preserves
Spread
10
Transfer 3/4 cup buttercream to pastry bag fitted with large star tip.
Equipment you will use
Pastry Bag
11
Spread remaining buttercream over top and sides of cake. Press 1/2 cup chopped hazelnuts onto sides of cake.
Ingredients you will need
Hazelnuts
Spread
12
Pipe 12 rosettes around top edge of torte.
13
Place 1 hazelnut and 1 apricot sliver into each rosette. Refrigerate until buttercream sets, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome; keep chilled.
Ingredients you will need
Hazelnuts
Apricot
14
Let stand at room temperature 1 hour before serving.)