Hazelnut Torte with Fresh Raspberries and Cream
|Unsalted butter||10 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
|Chopped toasted hazelnuts||1 1⁄4 Cup (20 tbs)|
|Sliced raspberries/Other berries in season||2 Cup (32 tbs) (Fresh)|
|Heavy cream||1 Cup (16 tbs), whipped with 1 teaspoon peach brandy or schnapps and 3 teaspoons sugar|
|Peach brandy/Schnapps and 3 teaspoons sugar||1 Teaspoon (Used For Whipping The Cream)|
1 Preheat the oven to 375°F.
2 In a bowl, beat the butter and sugar together until light.
3 In another bowl, sift the flour with the salt.
4 Add in the hazelnuts, and stir into the creamed mixture to make an even dough.
5 Divide into 3 equal pieces.
6 Place each piece between 2 sheets of wax paper.
7 Roll each piece out to 1/8 inch thickness.
8 Chill for 30 minutes or until firm.
9 Remove the top sheet of wax paper.
10 Cut the dough into matching rounds, using a 9-inch pie plate as a guide.
11 Tidy up any rough edges with the unused dough.
12 Carefully flip circle of dough to an ungreased baking sheet.
13 Peel off the wax paper.
14 Bake for 8 to 10 minutes.
15 Remove from the oven.
16 While still warm, carefully press an indention dividing the torte into 10 equal-size wedges.
17 When the torte hardens, remove from pan to baking rack and cool completely.
18 Repeat with other two circles.
19 Line up the serving indentions evenly.
20 Fill the torte with whipped cream and fresh fruit.
21 Decorate each wedge with a swirl of whipped cream and a slice of the fresh fruit used.