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 HAZELNUT TORTE
Categories Cake Food Processor Mixer Egg Nut Dessert Bake Apricot Fall Chill Hazelnut Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour.
- Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter. Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
- Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 10 minutes. Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack. Remove pan bottom and parchment paper. Cool.
- For buttercream:
- Place cornstarch in heavy small saucepan. Gradually add milk, stirring until cornstarch dissolves. Whisk in egg yolks. Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes. Transfer to large bowl. Press plastic wrap onto surface of custard. Chill 30 minutes.
- Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds. Using electric mixer, beat vanilla into custard. Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions. Refrigerate until firm enough to spread, stirring often, about 30 minutes.
- Stir apricot preserves in small saucepan over medium heat for 1 minute. Push preserves, including fruit pieces, through strainer into small bowl. Cool.
- Finely chop 1/2 cup hazelnuts. Using long serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round. Spread evenly with apricot preserves. Top with second layer, cut side down. Transfer 3/4 cup buttercream to pastry bag fitted with large star tip. Spread remaining buttercream over top and sides of cake. Press 1/2 cup chopped hazelnuts onto sides of cake.
- Pipe 12 rosettes around top edge of torte. Place 1 hazelnut and 1 apricot sliver into each rosette. Refrigerate until buttercream sets, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)
HUNGARIAN CHOCOLATE-WALNUT TORTE
Provided by Jayne Cohen
Categories Mixer Chocolate Dessert Passover Valentine's Day Walnut Kosher Kosher for Passover Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 10 servings
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature.
- Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
- Preheat the oven to 350°F.
- In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
- In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
- Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
- Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
- If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
- Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
- The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
- Passover Confectioners Sugar:
- In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
- Chocolate Icing:
- Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.
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.
HUNGARIAN RICH CHOCOLATE HAZELNUT TORTE
This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest.
Provided by Sarah_Jayne
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
- Melt the butter very slowly over a low heat.
- Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
- Whisk the egg whites to soft peaks, then keep aside until needed.
- Whisk the egg yolks and sugar together until thick and pale.
- Add the chocolate mixture and mix well.
- Sprinkle in the flour and ground hazelnuts, and mix together carefully.
- Add the egg whites and fold them in carefully to retain as much air as possible.
- Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
- To prepare the chocolate ganache, heat the cream almost to boiling point.
- Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
- Cool and they pour over the cake to glaze. Allow to set.
- To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
- Remove from the heat and add the whole roasted hazelnuts.
- Stir briefly to coat.
- Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
- Top the cake with hazelnut clusters and serve.
Nutrition Facts : Calories 897.1, Fat 75, SaturatedFat 33.2, Cholesterol 226.1, Sodium 191.4, Carbohydrate 61.7, Fiber 11.9, Sugar 40.6, Protein 17.4
CHOCOLATE HAZELNUT TORTE
Steps:
- Preheat the oven to 325 degrees F.
- Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.
HUNGARIAN HAZELNUT AND CHOCOLATE LAYER CAKE
A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake!
Provided by Nick Makrides
Categories Dessert
Time 8h
Number Of Ingredients 27
Steps:
- Preheat your oven to 160C / 325F.
- You'll be using a lot of hazelnuts in this recipe. It'll be 2 1/4 cups all up. Place all of the hazelnuts on a baking tray.Bake for 20 minutes or until golden. Allow to cool.
- Place sugar, water, salt and 1 cup of toasted hazelnuts in a medium sized saucepan on medium high heat. Stir until sugar is dissolved. Add glucose syrup and mix until well combined. Turn heat down to medium and allow to bubble away, stirring occasionally until it turns a deep golden colored syrup. Once it reaches that color turn off the heat and add the bicarb soda. Stir immediately until well combined. Pour onto a baking tray and allow to set for 20 minutes until hard.
- Break into smaller pieces and place in a food processor. Process until it turns into a paste. Pour into a bowl and cover with plastic wrap. Set aside until ready to use.
- Add the sugar, cocoa powder, flour, corn starch and salt into a large mixing bowl and use a whisk to combine.
- Add the egg yolks and about 1 cup of the warmed milk and whisk until well combined. Add the remaining milk and combine.
- Pour into a large saucepan and use a wooden spoon to stir on medium heat until thickened, about 6-8 minutes. Take off the heat and add about 1/3 of the cubed butter. Stir until well combined. Then add another 1/3 and repeat until it's all in there. Pour into a medium sized mixing bowl and cover with plastic wrap. Chill in the fridge for 4 hours or overnight.
- Once chilled, add to a food processor and process until super smooth, about 5 minutes. Make sure you scrape down at least once.
- Add the hazelnut praline and process for 2minutes or until well combined. Place back in the bowl and chill until ready to use.
- Preheat and oven to 150C / 300C. Spray the bottom (not the sides) of four 8-inch cake tins and line the bottom with baking paper. Set aside.
- Add the remaining hazelnuts into a food processor and process until they reach a fine crumb texture. Take out two cups of hazelnuts and set aside. You'll use those two cups for the outside of the cake. Add 1/3 cup of flour into the food processor and process until well combined. Set aside.
- Add the egg whites and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk for 4 minutes or until thick and glossy.
- Add the vanilla extract and salt and whisk for another 30 seconds. Stop the mixer and add the remaining 1 1/4 cup of toasted and crumbed hazelnuts along with another 1/3 cup of flour. Use a spatula to gently fold through until well combined. Add the mixture to a piping bag.
- Pipe the mixture into all 4 cake tins.Gently tap on your workbench 3 times. Bake for 15 minutes. Allow to cool completely.
- Line the bottom of an 8-inch (22cm) springform pan with baking paper.
- Run a sharp knife around the sides of the cooled cakes to loosen them. Add one layer of cake into the springform pan. Use a piece of acetate measuring 25 1/2 inches (65cm) wide and 3 inches (8cm) high in the cake tin. The cake layer will help keep things in place. Add 1/4 of the chocolate pastry cream and spread around evenly. You can do this using an offset spatula or a tablespoon that has been bent as shown in the video.
- Add the next layer and repeat until all 4layers have been used. Please note: you will have used 3/4 of the chocolate pastry cream and should have another 1/4 left.
- To make the vanilla glaze add the powdered sugar to a small bowl along with the melted butter (cooled) and milk, and mix using a whisk until well combined. You may need an extra tablespoon of milk to get the right consistency.
- To make the chocolate glaze repeat the same process as above using the addition cocoa powder. Thin out using milk if needed.
- Pour the vanilla glaze on top of the cake and spread around. Add the chocolate glaze to a piping bag and snip the end off. Pipelines on top of the glaze. Use a toothpick or skewer to drag across the chocolate glaze lines. Place back in the fridge for 4 hour or overnight to set.
- Take the chilled and set cake out of the springform and transfer to a serving plate using the baking paper at the bottom to help you.
- Slowly unwrap the acetate. Cover the sides of the cake with the remaining chocolate pastry cream. Finish by covering in the remaining 2 cups of toasted and crumbed hazelnuts.
Nutrition Facts : Calories 592 kcal, Carbohydrate 68 g, Protein 10 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 58 mg, Sodium 559 mg, Fiber 2 g, Sugar 49 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHOCOLATE HAZELNUT TORTE
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8 1/2-inch torte
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
- In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
- In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
- Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.
HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT TORTE
Make and share this Chocolate Hazelnut Torte recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat an oven to 375°F.
- Lightly butter and flour a 9-inch round springform cake pan.
- To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes.
- While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins.
- Do not worry if bits of skin remain.
- Set aside.
- Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan.
- Stir often until the chocolate melts, then remove from the heat.
- In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar.
- Pulse until finely ground.
- Add to the chocolate mixture and stir until blended.
- Let cool; then add the egg yolks one at a time, beating well after each addition.
- In a bowl, sift together the flour and cocoa.
- Stir into the chocolate mixture.
- In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
- Add the 2 Tbs sugar and beat until stiff peaks form.
- Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it.
- Then fold in the remaining whites just until no white streaks remain.
- Pour into the prepared pan.
- Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes.
- Transfer the pan to a wire rack and let cool.
- To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan.
- Stir often until the chocolate melts, then remove from the heat and stir until smooth.
- Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.
- Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan.
- Pour on the glaze, tilting the torte to coat the top and sides completely.
- When the glaze stops dripping, place the 12 hazelnuts around the top of the cake.
- Transfer to a serving plate and serve.
- Makes one 9-inch torte.
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