Hazelnusstorte(Hazelnut Cake)
A rich, nutty hazelnut cake with light, airy meringue layers and whipped cream, perfect for special occasions or afternoon tea enthusiasts seeking a delicate dessert.
Ingredients
Instructions
- Preheat oven to 275°F with the rack in the center of the oven.
- Beat egg yolks and the whole egg until thick and light.
- Gradually beat in 1/2 cup sugar, then add ground hazelnuts and bread crumbs.
- Continue to beat until mixture forms a dense, moist mass.
- Beat egg whites until very foamy, then add remaining 1/4 cup sugar, 1 tablespoon at a time; beat until whites form stiff peaks.
- Mix about 1/4 of the beaten whites into the hazelnut mixture to lighten it.
- Sprinkle flour over the mixture and gently fold in the remaining whites until no trace of whites remains.
- Grease and flour a 10-inch spring-form pan, then pour the batter into it.
- Bake at 275°F for approximately 35 minutes or until the cake is set and lightly golden.
- Allow to cool before removing from the pan and serving with whipped cream.
Tips & Substitutions
For a lighter texture, ensure egg whites are whipped to stiff peaks and folded gently into the batter. If you don't have ground hazelnuts, you can substitute with almond flour. Adding a splash of vanilla extract can enhance the flavor. Be careful not to overmix when combining the ingredients to maintain the cake's fluffiness.
Serving Suggestions
Serve the Hazelnusstorte with a generous dollop of whipped cream for added richness. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. You can also enjoy it alongside a side of fresh berries or a scoop of vanilla ice cream to complement its nutty flavor.
Storage & Reheating
Store leftover Hazelnusstorte in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the cake, wrapped tightly in plastic wrap, for up to 2 months. To serve, thaw in the refrigerator overnight and bring to room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnusstorte(Hazelnut Cake) contains roughly 662 calories, with 11g protein, 59g carbohydrates, and 35g fat. It is an excellent source of calcium (25% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of hazelnuts?
Yes, you can substitute ground almonds or walnuts for hazelnuts, but the flavor and texture will vary. Almonds will give a milder taste, while walnuts will add a more robust flavor. Make sure to adjust the amount according to your preference.
How do I know when the cake is done baking?
The cake is done when it is set in the center and lightly golden on top. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready to be removed from the oven.
Can I make this cake in advance?
Absolutely! This cake can be made a day ahead. Just let it cool completely before storing it in the refrigerator. The flavors develop nicely overnight, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).