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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

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