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.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- 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 in 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.
Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
HUNGARIAN WALNUT TORTE
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
MARASCHINO CHERRY NUT CAKE
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g
WALNUT CHERRY CAKE
-Carol Wessels, Harbor Beach, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours. , In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 403 calories, Fat 19g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 364mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
OLD FASHIONED CHERRY NUT CAKE
Make and share this Old Fashioned Cherry Nut Cake recipe from Food.com.
Provided by Emjay99
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
- In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
- Cream together the sugar and margarine.
- Beat in vanilla and almond extracts and eggs, one at a time.
- Beat in sour cream and buttermilk.
- Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
- Fold in the nuts and cherries.
- Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
- Pour in the batter.
- Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
- Cool 10 minutes in pans before removing to wire rack.
Nutrition Facts : Calories 287.9, Fat 15.2, SaturatedFat 2.8, Cholesterol 42.5, Sodium 374.2, Carbohydrate 33.9, Fiber 1.1, Sugar 17.9, Protein 4.8
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