German Hazelnut Torte Recipe
Ingredients
| Hazelnuts | 4 Ounce | |
| Egg yolks | 6 | |
| Icing Sugar | 1 1/4 Cup (16 tbs), sifted | |
| 1 tsp rum flavoring | ||
| Cinnamon | 1/8 Teaspoon | |
| 5 tbs fine dry bread crumbs | ||
| Baking powder | 1/2 Teaspoon | |
| Egg whites | 6 | |
| Salt | 1/8 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
| Cream Nut Filling | ||
| Apricot jam | 3/4 Cup (16 tbs) | |
| Slivered, sliced or chopped hazelnuts | ||
Directions
Grease and line the bottoms of two 8-inch layer-cake pans 1 1/2 inches deep with greased waxed-paper circles.
Spread hazelnuts in a small shallow bake pan or pie plate and toast in the oven at 300F for 30 minutes.
Rub nuts together in a tea towel to remove as much crisp skin as you can.
Blend or grind nuts into fine bits.
Beat egg yolks on high speed in a small beater bowl until thick and lemon-colored, then beat in icing sugar, cinnamon and rum flavoring.
Continue beating for 5 minutes.
Fold in bread crumbs, 1 cup of the ground nuts and sifted baking powder.
Beat egg whites, salt and cream of tartar together in a large beater bowl until stiff dull peaks form, then with a whisk fold in yolk mixture.
Divide batter between the two prepared pans and bake at 350F for 35 minutes.
Cool 10 minutes.
Cut around the cakes with a wet knife.
Leave until cold, then invert and shake out the cakes.
Peel off the papers.
Slice layers in half horizontally using a serrated bread knife, then fill with Cream Nut Filling.
Heat the apricot jam with 1 tablespoon rum, brandy or water.
When hot and bubbly, strain and spread over top and sides.
While jam is still warm, garnish with slivered hazelnuts.
Chill thoroughly before serving.
Spread hazelnuts in a small shallow bake pan or pie plate and toast in the oven at 300F for 30 minutes.
Rub nuts together in a tea towel to remove as much crisp skin as you can.
Blend or grind nuts into fine bits.
Beat egg yolks on high speed in a small beater bowl until thick and lemon-colored, then beat in icing sugar, cinnamon and rum flavoring.
Continue beating for 5 minutes.
Fold in bread crumbs, 1 cup of the ground nuts and sifted baking powder.
Beat egg whites, salt and cream of tartar together in a large beater bowl until stiff dull peaks form, then with a whisk fold in yolk mixture.
Divide batter between the two prepared pans and bake at 350F for 35 minutes.
Cool 10 minutes.
Cut around the cakes with a wet knife.
Leave until cold, then invert and shake out the cakes.
Peel off the papers.
Slice layers in half horizontally using a serrated bread knife, then fill with Cream Nut Filling.
Heat the apricot jam with 1 tablespoon rum, brandy or water.
When hot and bubbly, strain and spread over top and sides.
While jam is still warm, garnish with slivered hazelnuts.
Chill thoroughly before serving.
Chef
