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Austrian Hazelnut Torte Recipe

Photo by: Taste of Home

This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange. Its luscious cream filling and topping is accented with citrus.

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10-12 Servings
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

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

Directions

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.

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.

Austrian Hazelnut Torte published in Taste of Home April/May 2005, p41