RASPBERRY HAZELNUT TORTE

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Raspberry Hazelnut Torte image

Make and share this Raspberry Hazelnut Torte recipe from Food.com.

Provided by Daydream

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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
1 1/2 cups cream (for whipping)
3 tablespoons superfine sugar
1/2 teaspoon pure vanilla essence
1 tablespoon rum (or orange-flavored liqueur)
1 cup fresh raspberry

Steps:

  • 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.

Nutrition Facts : Calories 534.1, Fat 34.4, SaturatedFat 13.7, Cholesterol 242.6, Sodium 96.2, Carbohydrate 49.1, Fiber 3.3, Sugar 41.9, Protein 9.9

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