Austrian Hazelnut Torte Recipe

Austrian Hazelnut Torte Recipe
Austrian Hazelnut Torte Recipe photo by Taste of Home
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Austrian Hazelnut Torte Recipe

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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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
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.
Editor's Note: This recipe does not use flour.
Originally published as Austrian Hazelnut Torte in Taste of Home April/May 2005, p41

Nutritional Facts

1 slice: 258 calories, 16g fat (6g saturated fat), 134mg cholesterol, 122mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 6g protein.

  • 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
  1. In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
  2. In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
  3. 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.
  4. 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.
Editor's Note: This recipe does not use flour.
Originally published as Austrian Hazelnut Torte in Taste of Home April/May 2005, p41

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