GERMAN HAZELNUT TORTE
This German Hazelnut Torte is a delightful and elegant dessert, perfect for special occasions. The combination of rich egg yolks, granulated sugar, and finely grated hazelnuts creates a moist and flavorful cake. The addition of a boiled icing provides a sweet and creamy finish, making it a truly satisfying treat. This classic recipe offers a taste of history with a delicious, nutty flavor.
Ingredients
- 8 count Egg yolks
- 1/2 pound Granulated sugar
- 8 count Egg whites
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 pound Grated hazelnuts
- 1/2 count Lemon zest (optional) (Quantity estimated (not specified in original recipe))
- 1 cup Boiled icing (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, beat the egg yolks with the granulated sugar for 20 minutes, or until the mixture is very light and fluffy.
- 2In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture. Place the bowl over a pot of boiling water (bain-marie) on the stove, stirring slowly and continually until the batter is well warmed but not too hot.
- 3Remove the bowl from the heat. Add a pinch of salt and the grated hazelnuts gradually, mixing well. If desired, add the grated rind of one-half lemon. Pour the batter into a greased springform pan. Bake in a preheated oven at 300°F (150°C) for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
- 4Let the torte cool completely. Ice with boiled icing.