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Hazelnut Torte

—Helen Gerard, Milwaukie, Oregon
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10-12 servings


  • 6 eggs, separated
  • 1 cup sugar
  • 1-3/4 cups finely ground hazelnuts
  • Pinch salt
  • Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional


  • In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites.
  • Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely.
  • Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.
Editor's Note
This recipe does not use flour.
Nutrition Facts
1 slice: 170 calories, 9g fat (1g saturated fat), 106mg cholesterol, 44mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 5g protein.

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  • LoungeDog
    Sep 16, 2019

    Love this cake. My grandmother used to make this cake and it has always been a favorite of mine. I sometimes will add a tablespoon or two of brewed coffee. Sometimes, I make it without frosting at all - or sometimes with other frostings. I love anything hazelnut!

  • summerthyme
    Jul 1, 2011

    Delicious. Suggest lining pan w/parchment paper before baking. Other than that, great recipe. Not as sweet as anticipated - a good thing.