Tuesday, August 16, 2011

Austrian Hazelnut Torte Recipe

Austrian Hazelnut Torte Recipe


  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup finely chopped hazelnuts, toasted
  • 3/4 cup dry bread crumbs
  • 2 tablespoons orange juice
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • Additional hazelnuts, halved, optional


  • In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
  • In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
  • Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired. Yield: 10-12 servings.
Editor's Note: This recipe does not use flour.

  • Prep: 20 min. Bake: 25 min. + cooling

Nutrition Facts: 1 serving (1 piece) equals 258 calories, 16 g fat (6 g saturated fat), 134 mg cholesterol, 122 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.

No comments:

Post a Comment