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Hazelnut Torte

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Ingredients
  Eggs 4
  Sugar 1⁄2 Cup (8 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Vanilla To Taste (1 Cup Cream Patisserie Cake:)
  Egg yolks 2
  Flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded (Scalded)
  Vanilla To Taste
  Butter 2 Tablespoon, sliced
  Sugar 3 Tablespoon
  Cocoa 2 Tablespoon
  Milk 4 Tablespoon (Scalded)
  Egg yolks 3 , slightly beaten
  Butter 1 Tablespoon
  Apricot jam 3 Tablespoon
  Hazelnuts 1⁄4 Pound, roasted and ground
  Whipping cream 1⁄2 Pint
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked

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