Haselnußcrèmetorte (Austrian Hazelnut Cream Torte)
A recipe for a Hasenußcrèmetorte (Hazelnut Cream Torte) from the cookbook, The Viennese Kitchen by Monica Meehan and Maria von Baich.
Servings 1 (8 inch) Torte
For the Batter:
- 1 1/2 ounces fine breadcrumbs
- 1/4 cup (1 ounce) all-purpose flour
- 5 large eggs separated
- 1 1/4 cups (5 1/2 ounces) confectioner's sugar divided
- 4 ounces toasted, ground hazelnuts
For the Nut Cream Filling:
- 2 1/2 ounces shelled almonds
- 1/3 cup (2 1/2 ounces) granulated sugar
- 7 tablespoons (3 1/2 ounces) unsalted butter softened at room temperature
- 3/4 cup (3 1/2 ounces) confectioner's sugar plus more as needed to create a light filling
- 1 large egg beaten
- 1 tablespoon dark rum
To make the Torte:
Preheat the oven to 375˚F (190˚C). Grease and lightly flour an 8-inch round springform pan.
Start by making the batter. In a bowl, mix the breadcrumbs with the flour and set aside. In a separate bowl, whisk the egg yolks with 1 cup 2 tablespoons of the confectioner's sugar until light and fluffy. Wash the beaters thoroughly.
In a third bowl, beat the egg whites to stiff peaks, beating in the remaining confectioner's sugar. Alternately fold the egg whites, ground hazelnuts, and flour/breadcrumbs into the sugar/egg yolk mixture.
Pour the mixture into the prepared cake pan and bake for 40-50 minutes. Remove from the oven and allow to cool in the pan. Once cooled, remove the cake from the pan.
To make the nut cream filling:
Start by toasting the almonds. Spread them on a baking sheet and toast for 10 minutes, or until fragrant. Remove from the oven.
When cooled, coarsely chop the toasted nuts. Melt the sugar in a heavy saucepan over medium-low heat, stirring all the while until it caramelizes.
Remove the pan from heat immediately and stir in the nuts. Promptly spread onto a lightly oiled baking sheet to cool. Once cooled, break into chunks, then pound coarsely (or more finely, depending on your preference) in a mortar. Reserve 4 tablespoons for the topping.
In the bowl of an electric mixer, beat the butter, confectioner's sugar and egg until light and fluffy (adding more confectioner's sugar if needed), then stir in the caramelized almonds and the rum.
Slice the cake in half horizontally and spread some of the filling between the two layers. Spread the remaining filling over the top and sides of the cake. Sprinkle the top with the reserved caramelized almonds.