Hazelnut Torte Recipe




 Sugar1⁄2 Cup (8 tbs)
 Flour3⁄4 Cup (12 tbs)
 Vanilla To Taste (1 Cup Cream Patisserie Cake:)
 Egg yolks2
 Flour1⁄4 Cup (4 tbs)
 Milk1 Cup (16 tbs), scalded (Scalded)
 Vanilla To Taste
 Butter2 Tablespoon, sliced
 Sugar3 Tablespoon
 Cocoa2 Tablespoon
 Milk4 Tablespoon (Scalded)
 Egg yolks3 , slightly beaten
 Butter1 Tablespoon
 Apricot jam3 Tablespoon
 Hazelnuts1⁄4 Pound, roasted and ground
 Whipping cream1⁄2 Pint

Nutrition Facts

Serving size: Complete recipe

Calories 3824 Calories from Fat 2124

% Daily Value*

Total Fat 242 g372.5%

Saturated Fat 104.3 g521.7%

Trans Fat 0 g

Cholesterol 2239.6 mg

Sodium 512.9 mg21.4%

Total Carbohydrates 339 g113.1%

Dietary Fiber 24.3 g97.3%

Sugars 208.6 g

Protein 82 g164.8%

Vitamin A 69.9% Vitamin C 11.9%

Calcium 86.2% Iron 117.3%

*Based on a 2000 Calorie diet


To prepare the cake, beat the eggs in a bowl until very light.
Beat in the sugar gradually until fluffy.
Stir in the flour and vanilla.
Beat until very smooth.
Pour the batter into an eight-inch round cake pan, lined with greased wax paper.
Bake at 350 degrees about thirty minutes, or until a tester inserted in the center comes out clean.
Set aside.
To prepare the Creme Patissiere, beat the egg yolks and sugar in a bowl until well combined.
Add the flour and mix well.
Slowly heat the milk and add to the egg mixture, beating well.
Place the mixture into a pan and place over medium heat.
Cook, stirring, until thickened.
Add the vanilla.
Remove from heat.
Cover with the two tablespoons of butter, covering the top so that a skin does not form.
Do not mix.
Set aside to cool.
To prepare the chocolate icing, mix the sugar and cocoa in a saucepan.
Add the scalded milk, mixing well.
Place over medium heat and cook until thickened.
Add the egg yolks and beat well.
Stir in the vanilla and butter, mixing well.
Set aside to cool.
Whip the cream and set aside.
To assemble, cut the cake into two layers.
Brush one layer with the apricot jam.
Sprinkle with the hazelnuts.
Cover with the one cup creme patissiere.
Place the second layer over the top.
Cover top and sides with the chocolate icing.
Place the whipped cream in a pastry bag fitted with the star tube and decorate the cake.
Cover and chill until ready to serve.