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Recipe Name: Aunt Betty's Hazelnut Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
=== FOR THE PANS ===
Nonstick vegetable cooking
spray
or 1 1/2 tbspns unsalted
butter or
Margarine), Margarine
3 Tablespoon(s) Sugar
=== HAZELNUT TORTE ===
10 Eggs -, extra large
separated
4 Cup(s) Finely-ground unblanched
Hazelnuts
1/4 Teaspoon(s) Salt
=== FILLING AND FROSTING ===
2 1/2 Cup(s) Well-chilled heavy cream
1 Teaspoon(s) Vanilla extract
=== DECORATION ===
12 Whole Blanched and toasted
or 1/4 cup finely-ground
Lightly-toasted hazelnuts), Lightly-toasted hazelnuts
Directions:
For the pans: Liberally spray or butter two 10-inch springform pans,
add half the sugar to each, and tilt the pans first to one side, then
to the other, until all surfaces are evenly coated with sugar. Tap out
any excess sugar and set the pans aside. Preheat the oven to 350
degrees. For the hazelnut torte: Beat the egg yolks and sugar in the
large electric mixer bowl at highest speed for 3 to 5 minutes, until
the color and consistency of mayonnaise. Reduce the speed to low and
mix in the hazelnuts (the mixture will be very thick). Beat the egg
whites with the salt to stiff peaks. Fold about one fourth of the
beaten whites into the hazelnut mixture to lighten it, then gently but
thoroughly fold in the balance until no streaks of white or tan show.
Divide the batter evenly between the two prepared pans, smoothing the
surface as much as possible. Bake in the lower third of the oven for
45 minutes. Remove the torte layers from the oven and cool upright in
their pans on wire racks for 10 minutes. Loosen each layer around the
edge with a spatula, then release and remove the springform pan sides.
Very carefully loosen each torte from the pan bottom, lift the bottoms
off, and cool the layers on wire racks to room temperature. For the
filling and frosting: Whip the cream with the sugar and vanilla to
very stiff peaks. Place one torte layer upside down on a large cake
plate and spread with half the whipped cream. Set the second layer on
top, right side up, and frost with the remaining whipped cream. Do not
frost the sides of the torte. To decorate: Arrange the whole hazelnuts
in a circle around the top of the torte or sprinkle the finely ground
nuts evenly over the top. Let the torte stand at least 30 minutes
before serving. When cutting, use a sharp serrated knife. This recipe
yields ?? servings. Comments: To toast hazelnuts, spread the nuts in a
baking pan and set in a 350 degree oven for 30 to 35 minutes. Cool 10
minutes, bundle in a clean tea towel, and rub briskly to remove the
skins. Any bits clinging to the nuts will add color. The easiest way
to grind hazelnuts fine -- either unblanched or blanched and toasted
-- is in a food processor fitted with the metal chopping blade. But
proceed with caution lest you churn the nuts to paste. For this torte,
they should be feathery. Recipe Source: COOKING LIVE with Sara
Moulton From the TV FOOD NETWORK - (Show # CL-E016 broadcast
05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-07-1998 Recipe by:
Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7755
Calories From Fat: 5713
Total Fat: 667.3g
Cholesterol: 897.3mg
Sodium: 740.7mg
Potassium: 3982.5mg
Carbohydrates: 440.6g
Fiber: 42g
Sugar: 376.3g
Protein: 88.2g


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