I found this recipe (once again) on Pinterest…what a joy! I had just enough hazelnuts for it, which is what helped me determine whether I was going to make it or not. We all (parents, kids, grandma and great grandma) enjoyed the cake with its nutty creamy taste and texture. The caramel adds a little extra pizzazz – which you don’t want to miss out on.
The original torte recipe is a little different. I adapted recipe to suit the ingredients I could find easily.
For one cake layer
- 2 egg whites
- 2 tablespoons sugar
- 1/2 tablespoon flour
- 40 grams ground hazelnuts
- Preheat oven to 170°C
- Beat egg whites, add sugar and beat more.
- Gradually, fold in sifted flour and hazelnuts.
- Bake in a greased 20 cm diameter spring form pan in a for about 25 minutes.
The original cake calls for 3 cakes. I actually didn’t realize at first that the above recipe was only for 1 cake. So after making the first and then realizing how small it was, I opted for only making 2 cakes.
- 10 egg yolks
- 10 tablespoons sugar
- 5 1/2 tablespoons flour
- 20 grams vanilla sugar
- 340 ml milk
- 170 grams butter
- Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously.
- Beat butter till pale and fluffy.
- Beat in cooled yolk cream till incorporated.
Crunchy whipped cream filling
- 250 ml whipping cream
- 200 grams White sugar
- 120 g toasted hazelnuts, chopped
- Whip the cream. Stop just before it reaches the stiff peak stage.
- Prepare a baking tray covered with wax paper.
- Melt sugar by putting it in a thick bottomed pot on medium-high temperature on the stove. Mix once in a while. You will notice the sugar melting slowly after about 5 or 10 minutes. Continue mixing every 10 seconds. It melts very similarly to chocolate only taking much longer. As the sugar melts it will start turning brown – turn the heat down to medium-low and cook until completely melted.
- Pour the melted sugar onto the baking paper and spread it very thin. Work quickly! When it’s completely cooled, separate it from the paper and crush with a rolling pin. Do not powder it as it will give this layer it’s crunchiness along with the nuts.
- Fold chopped nuts and most of the caramel into the whipped cream. Save some caramel for decorating.
Assembling: Place one cake on a serving plate, cover with yellow filling and then crunchy cream one. Repeat for the two remaining cakes.
I wasn’t sure about what the crunch of caramel would do to the cake so I didn’t put it in the whipped cream but only used it for decoration. I regret this as I think it would have been a great contrast to the soft creamy texture of the rest of the cake.