Hazelnut Torte
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INGREDIENTS 1/2 pound hazelnuts or filberts (1-1/2 cups), grated or ground
1/2 cup all-purpose flour
1/2 teaspoon instant coffee
1/2 teaspoon unsweetened cocoa
6 eggs, separated
1/4 teaspoon salt
1 cup sugar
1 teaspoon grated lemon peel
1 teaspoon rum or brandy
1/2 teaspoon vanilla extract
Creamy Rum Filling (recipe follows)Reserve 1/4 cup ground nuts for topping. Combine remaining nuts, flour, instant coffee, and cocoa. Turn onto waxed paper; with a spatula mark 4 portions.
Beat egg whites and salt until foamy. Gradually add 1/2 cup sugar, continuing beating until stiff peaks form.
In a separate bowl, combine egg yolks, 1/2 cup sugar, peel, rum, and vanilla extract. (Beater does ot have to be washed from beating white.) Beat until very thick and lemon-colored.
Gently spread yolk mixture over beaten whites. Spoon 1 portion of flour-nut mixture over eggs; gently fold until only partially blended. Repeat with remaining 3 portions, folding just until blended after last addition. DO NOT OVERMIX.
Gently turn into 2 greased and waxed-paper-lined 9-inch round layer cake pans.
Bake at 350 degrees for 25 to 30 minutes, or until torte tests done. Cool in pans. Remove.
PREPARE CREAMY RUM FILLING - CHILL - Place 1 torte layer on serving plate; spread half of filling. Add second layer; to with second half of filling. Sprinkle with reserved nuts.
CREAMY RUM FILLING
1/3 cup sugar
2-1/2 tablespoons flour
1/4 teaspoon salt
1-1/2 cups cream or half-and-half
3 egg yolks, slightly beaten
2 tablespoons rum
1 tablespoon butterIn top of a double boiler, combine sugar, flour, and salt. Stir in cream. Cook, stirring constantly, to boiling. Boil and stir 2 minutes.
Place over simmering water. Cover and cook 5 to 7 minutes, stirring occasionally.
Add a little hot mixture to egg yolks. Stir into mixture in double boiler. Cook over simmering water, stirring constantly, 3 to 5 minutes.
Stir in rum and butter. Cover surface with waxed paper. Cool, then chill thoroughly.
Makes about 1-2/3 cups filling