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Austrian Hazelnut Torte

 Austrian Hazelnut Torte
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.
10-12 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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


  • 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.

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Austrian Hazelnut Torte (continued)

Nutritional 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.