German Hazelnut Torte Recipe – Mutti's Haselnusstorte
This German Hazelnut Torte recipe was one of my Mutt's favorite. Special, yet very easy to make. We all loved it, especially with marzipan frosting. Then special became extra special.
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 large eggs, separated
- ½ cup granulated sugar
- 1 cup ground hazelnuts
- 3 tablespoons flour, all-purpose
- ¼ teaspoon almond extract
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- ⅔ cup milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- 7 ounces almond paste
- 1 cup powdered sugar, sifted
- 3 - 5 tablespoons lemon juice
- nuts and/or whipped cream to decorate
Instructions
- 1
Preheat oven to 375°F.
- 2
Grease and flour an 8-inch springform pan.
- 3
Beat egg yolks and sugar in large mixer bowl until pale and creamy.
- 4
Fold in hazelnuts, flour, and almond extract.
- 5
Beat egg whites until stiff and fold into egg yolk mixture.
- 6
Spread batter gently in prepared pan. Bake about 40 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly, if filling. If not, cake can be served warm.
- 7
Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture. Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened. Cool, stirring frequently.
- 8
Cut cake into 2 layers. Spread 1 layer with filling. Top with second layer.
- 9
Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter). Press onto cake.
- 10
Blend powdered sugar with enough lemon juice to give a coating consistency. Spread over cake and decorate as shown.