Hazelnut Torte With Strawberry Whipped Cream Recipe
Very simple yer exquisite this Hazelnut Torte With Strawberry Whipped Cream is an awesone way to liven up your desserts, especially cakes! Spread it as dessert topping or just use it for decorating your cake, this Hazelnut Torte With Strawberry Whipped Cream is simply great anyway you serve it! So give it a try.
Ingredients
| Graham cracker crumbs (about 3 tablespoons) | ||
| 2 cupssugar | ||
| Ground allspice | 1/2 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Hazelnuts | 4 Cup (16 tbs), grated | |
| Egg yolks | 6 | |
| Egg whites | 6 | |
| Salt | 1/4 Teaspoon | |
| Light corn syrup | 1 Tablespoon | |
| Water | 1 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Strawberry Whipped | ||
| Cream | ||
Directions
Thoroughly grease a 61/2 cup ring mold and coat evenly with graham cracker crumbs; set aside.
Blend sugar, allspice, and lemon peel in a large bowl; mix in filberts until completely blended.
Beat egg yolks until thick and lemon colored.
Using a fork, blend into nut mixture.
Using a clean bowl and beater, beat the egg whites with the salt until stiff, not dry, peaks are formed.
Blend into nut mixture.
Turn into prepared mold; spread evenly using the back of a spoon.
Bake at 350°F 45 to 55 minutes.
Remove torte from oven (leave oven on); cool 10 to 15 minutes on a wire rack.
Loosen torte from mold and turn out onto an ungreased baking sheet.
Blend corn syrup and water; brush over top of torte.
Brush entire torte with egg white.
Return torte to oven for 5 minutes.
Transfer to cake plate.
Blend sugar, allspice, and lemon peel in a large bowl; mix in filberts until completely blended.
Beat egg yolks until thick and lemon colored.
Using a fork, blend into nut mixture.
Using a clean bowl and beater, beat the egg whites with the salt until stiff, not dry, peaks are formed.
Blend into nut mixture.
Turn into prepared mold; spread evenly using the back of a spoon.
Bake at 350°F 45 to 55 minutes.
Remove torte from oven (leave oven on); cool 10 to 15 minutes on a wire rack.
Loosen torte from mold and turn out onto an ungreased baking sheet.
Blend corn syrup and water; brush over top of torte.
Brush entire torte with egg white.
Return torte to oven for 5 minutes.
Transfer to cake plate.
Chef
