Skip to main content

Hungarian Hazelnut Torte

 Cake: 

Heat oven at 350. Butter, flour a 9" springform pan and add parchment paper circle. Toast hazelnuts for 10 mins. Grind 2/3 cup hazelnut + add 2/3 cup cake flour + 1/4 tsp salt + 1/2 tsp baking powder. Separate 6 eggs. Melt 3 tbsp butter and let cool. In one mixer bowl, mix the yolks with 1/3 cup sugar and 1 teaspoon vanilla and beat until light and fluffy.  I added the ground up hazelnuts to this mixture (because it had become oily). In another mixer bowl, whisk the egg whites, then add 1/3 cup sugar and continue whisking till soft peaks form. Now fold the whites into the yolks, and then fold in the flour. Finally fold in the butter and pour into the prepared pan. Bake fro about 35 mins, until the skewer comes out clean. Let it cool on a cooling rack, and then remove from pan and let it cool further. 

Filling/frosting: 

 The original recipe calls for apricot preserve, which I didn't have, so I just used the frosting. In a thick saucepan, take 4 tbsp cornstarch, 2/3 cup milk and whisk in 2 egg yolks. Heat while stirring constantly until it comes to a boil and thickens. Remove to a bowl, cover with plastic wrap and keep in the fridge for about 30 mins. Take out two sticks of butter from the fridge to get to room temperature. Grind 1 cup hazelnuts with 11/2 cup powdered sugar. Beat custard with 1 tsp vanilla, then add butter gradually, and then add ground nuts and sugar. 

Slice the cake with a serrated knife and decorate the cake as desired. Use whole hazelnuts to top the cake. 


https://www.epicurious.com/recipes/food/views/hungarian-hazelnut-torte-107166

Comments

Post a Comment

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
2 comments
Read more

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma...
2 comments
Read more

Special Italian Dinner

For my dear husband's birthday. It was a nice candle light dinner, with pictures posted on WhatsApp :-) Got lots of requests for describing the food, so I figured it would be nice to break it down...and admit that it wasn't really as fancy as it seemed...and to make it easier for cousins back home to replicate some of the recipes The Menu: - Olive Ciabatta (bought from WholeFoods..any nice crusty bread is good) with herb oil (olive oil, salt, red pepper flakes, just a very small pinch of fresh herbs - oregano and rosemery) - Antipasto (it's basically small, tasty bites). At some nice grocery stores, they have a large selection of anti pasto to buy, so I just select mine from there and arrange it on a plate at home. Any small, cured or pickled foods are good. This time I used marinated artichoke hearts with roasted red peppers, garlic and tomatoes poached in olive oil, olives, and pickled sweet peppers stuffed with goat cheese. Some of these are easy to make at home. ...
1 comment
Read more