Raspberry Hazelnut Torte Recipes

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RASPBERRY HAZELNUT TART



Raspberry Hazelnut Tart image

When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you're a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h15m

Yield One 9-inch tart

Number Of Ingredients 20

290 grams all-purpose flour (about 2 1/3 cups), plus more for dusting
35 grams hazelnut flour (about 1/3 rounded cup)
110 grams confectioners' sugar (about 1 cup)
175 grams French-style 82 percent fat butter, such as Plugrà (6 ounces), plus more for greasing pan, at room temperature
3 grams fine sea salt (about rounded 1/2 teaspoon)
3 grams vanilla extract (about 1/2 teaspoon)
80 grams egg yolk (about 5 yolks)
30 grams whole hazelnuts, toasted and skinned (about 1/4 cup)
70 grams hazelnut flour (about 3/4 cup)
70 grams confectioners' sugar (about 3/4 cup)
2 grams cornstarch (about 3/4 teaspoon)
2 grams cake flour (about 1 teaspoon)
70 grams French-style 82 percent fat butter, such as Plugrà (2 1/2 ounces), at room temperature
Pinch of sea salt
2 grams vanilla extract or paste (about 1/2 teaspoon)
1 egg, beaten
12 grams dark rum (about 1 tablespoon), optional
150 grams good quality raspberry jam (about 1/2 cup)
250 grams raspberries (9 ounces or about 2 cups)
Powdered sugar, for dusting

Steps:

  • Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
  • Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
  • Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
  • Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
  • Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
  • Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
  • Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
  • Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
  • Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
  • Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.

HAZELNUT TORTE



Hazelnut Torte image

-Helen Gerard, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5

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

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.

RASPBERRY AND CHOCOLATE-HAZELNUT CREPE CAKE



Raspberry and Chocolate-Hazelnut Crepe Cake image

Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 11h20m

Yield Serves 8 to 12

Number Of Ingredients 15

2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
3 cups whole milk
8 large eggs
6 tablespoons unsalted butter, melted, plus more for skillet
2 1/4 teaspoons unflavored gelatin (1 envelope)
1/3 cup cold water
1 cup seedless raspberry jam (12 ounces)
3 ounces white chocolate, melted
1 cup chocolate-hazelnut spread, such as Nutella
3 ounces bittersweet chocolate, melted
3 cups heavy cream
1/3 cup confectioners' sugar, plus more for serving
Fresh raspberries, for serving

Steps:

  • Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.
  • Heat an 8-inch nonstick skillet over medium; lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until crepe is golden in places on bottom and edges lift from pan, 1 to 1 1/2 minutes. Flip and cook on other side until just set, about 45 seconds. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another (you should finish with about 30). Let cool completely before using, or cover and refrigerate up to 1 day.
  • Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved (mixture should feel smooth when rubbed between your fingers). Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly (about 3 cups each) between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures until thickened slightly but still spreadable, at least 1 hour and up to 2 hours.
  • To make cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering, alternating fillings, until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. Just before slicing and serving, top cake with raspberries and dust generously with confectioners' sugar.

STRAWBERRY HAZELNUT TORTE



Strawberry Hazelnut Torte image

"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

4 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract, divided
Dash salt
1-1/4 cups sugar
1/2 cup ground hazelnuts
6 ounces semisweet chocolate, chopped
1 teaspoon shortening
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
2-1/2 cups sliced fresh strawberries
Additional fresh strawberries, halved

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.

Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 42mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY HAZELNUT TORTE



Raspberry Hazelnut Torte image

Make and share this Raspberry Hazelnut Torte recipe from Food.com.

Provided by Daydream

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 ounces hazelnuts, finely ground
2 lemons, zest of, finely grated
1 tablespoon breadcrumbs (made from stale white bread)
5 large eggs, separated
1 cup superfine sugar
1 1/2 cups cream (for whipping)
3 tablespoons superfine sugar
1/2 teaspoon pure vanilla essence
1 tablespoon rum (or orange-flavored liqueur)
1 cup fresh raspberry

Steps:

  • For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
  • Then grease the baking paper which is lining the pans.
  • Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
  • Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
  • In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
  • Lastly, fold the nut mixture gently through the eggs.
  • Divide this mixture between the two prepared cake pans.
  • Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
  • Cakes will be done when the top feels ‘just firm’.
  • For the filling: Whip the cream until stiff.
  • Add superfine sugar, vanilla essence, and rum (or liqueur).
  • Beat a few seconds more until combined.
  • Using a fork, roughly crush the raspberries, then gently fold into the cream.
  • Place one of the cakes on a serving dish.
  • Spread a thick layer of raspberry cream over the cake.
  • Top with the second cake, and spread the top and sides with the remaining raspberry cream.
  • Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
  • For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.

Nutrition Facts : Calories 534.1, Fat 34.4, SaturatedFat 13.7, Cholesterol 242.6, Sodium 96.2, Carbohydrate 49.1, Fiber 3.3, Sugar 41.9, Protein 9.9

HAZELNUT LINZER TORTE



Hazelnut Linzer Torte image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 7

1/2 pound whole hazelnuts
1/2 pound granulated sugar
1/2 pound sweet butter
1/2 pound all purpose flour mixed with 1/2 teaspoon baking powder
1/2 pound melted cooked bittersweet chocolate
1 to 2 eggs
6 ounces of seedless raspberry jam

Steps:

  • Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
  • In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
  • Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.

COFFEE, HAZELNUT AND RASPBERRY TORTE



Coffee, Hazelnut and Raspberry Torte image

Categories     Cake     Coffee     Berry     Chocolate     Nut     Dessert     Bake     Raspberry     Fall     Birthday     Hazelnut     Party     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 16

Filling
1 cup frozen unsweetened raspberries, thawed, drained
1 cup raspberry jam
Frosting
2 1/2 cups chilled whipping cream
10 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
Cake
1 cup hazelnuts, toasted, husked
1 cup sifted all purpose flour
1 1/4 cups sugar
1 teaspoon instant coffee crystals
1/4 teaspoon salt
6 large eggs, separated
1/4 cup water
1 teaspoon vanilla extract
Fresh raspberries (optional)

Steps:

  • For filling:
  • Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
  • For frosting:
  • Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
  • Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
  • For cake:
  • Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
  • Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
  • Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
  • Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
  • Garnish torte with fresh berries, if desired. Cut into wedges and serve.

RASPBERRY WALNUT TORTE



Raspberry Walnut Torte image

A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.

Provided by Tom Parker

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ground walnuts
1 ½ cups heavy cream
1 ½ cups white sugar
3 eggs
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy cream
1 (12 ounce) jar raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
  • In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
  • Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  • To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 58.9 g, Cholesterol 96.2 mg, Fat 21.6 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 204 mg, Sugar 44.3 g

WHITE CHOCOLATE, RASPBERRY & HAZELNUT MARBLE TORTE



White chocolate, raspberry & hazelnut marble torte image

Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h50m

Number Of Ingredients 15

140g hazelnut , toasted
140g golden caster sugar
140g self-raising flour
1 tsp bicarbonate of soda
3 eggs , separated
140g butter , melted
75ml milk
400g white chocolate , broken into chunks
2 sheets leaf gelatine
586ml pot double cream
3 egg whites
450g frozen raspberry , plus a few extra to decorate
4 tbsp Frangelico hazelnut liqueur or Disaronno
icing sugar , for dusting
100g white chocolate , to make chocolate curls (see know-how below)

Steps:

  • For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.
  • For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn't be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.
  • To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.
  • To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.

Nutrition Facts : Calories 879 calories, Fat 67 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

HAZELNUT TORTE WITH RASPBERRY JAM



Hazelnut Torte with Raspberry Jam image

Categories     Cake     Dessert     Bake     Raspberry     Winter     Hazelnut     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 cup hazelnuts (4 oz)
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 stick (1/4 cup) unsalted butter, softened
3 large eggs
1/4 cup seedless raspberry jam plus additional (optional) for serving
Confectioners sugar for dusting

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.
  • Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.
  • Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly.
  • Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.
  • Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles.
  • Dust triangles with confectioners sugar and serve with additional jam if desired.

RASPBERRY HAZELNUT CAKE



Raspberry Hazelnut Cake image

I made this cake for sunny's (my sharemate's mom's) birthday. It was very easy to make yet, very delicious! we all enjoyed this by the time next day it all went gone! I believe its better to have it next day since all the flavour develops.

Provided by tomoko matsunaga

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13

250 g butter, softened
2 cups caster sugar
6 eggs
1 cup plain flour
1/2 cup self raising flour
1 cup hazelnut meal
2/3 cup sour cream
300 g frozen raspberries
250 g mascarpone cheese
1/4 cup icing sugar
2 tablespoons Frangelico
1/2 cup sour cream
1/2 cup roasted hazelnuts, chopped finely

Steps:

  • Preheat oven to moderate (180°F/160°F fan-forced).
  • Grease deep 22cm round cake pan; line base and side with baking paper.
  • Beat butter and sugar in medium bowl with electric mixture until light and fluffy; add eggs at one time, beating until just combined between additions.
  • Mixture will curdle at this stage, but will come together later.
  • Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
  • Spread mixture into prepared pan. Bake, uncovered,about 1 1/2 hours. Stand cake 10 minutes; turn onto wire rack, turn top side up to cool.
  • Make mascarpone cream.
  • Mascarpone cream:.
  • Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.

Nutrition Facts : Calories 489.8, Fat 27.6, SaturatedFat 14.6, Cholesterol 160.1, Sodium 166.7, Carbohydrate 56.4, Fiber 2.1, Sugar 41.7, Protein 6.7

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From ermhearts.com


RECIPES - UNIQUE INNS
In the time-honored tradition of sharing recipes, the award-winning chefs of Unique Inns invite you to taste their favorite selections. Home-style comfort foods, exotic dishes and twists on classics, all inspired by seasonal ingredients. Displaying 1-30 of 48 recipes.
From uniqueinns.com


RASPBERRY HAZELNUT TORTE | RECIPE GOLDMINE RECIPES
2002-05-11 Whip cream and blend 1/3 into raspberry mixture. Position one meringue layer on a serving plate. Spread half mousse over the meringue, cover with the second meringue, the remaining mousse and then the third meringue. Use remaining whipping cream to spread or pipe over sides and top of torte. Garnish with remaining berries.
From recipegoldmine.com


CHOCOLATE HAZELNUT MASCARPONE TORTE WITH RASPBERRIES PT 1
Make the chocolate butter cake: 1.Position a rack in the center of the oven and preheat to 375 F. Line the bottom of a 17 1/2-by-11 1/2-inch jelly roll pan with parchment or waxed paper. Lightly spray the bottom and sides of the pan with nonstick cooking spray. 2.In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
From bigoven.com


CHOCOLATE RASPBERRY TORTE, WITH WAFER AND HAZELNUT CRUNCH
2012-03-30 Finish. Add the whipped cream. Line a mould with the biscuit, then add a little mousse to the bottom, then the crumbled crunch, then top with more mousse. Keep in the refrigerator and before serving, dole into individual portions. Topic.
From finedininglovers.com


TRUFFLE TORTE, HAZELNUT, CHAMOMILE AND RASPBERRY – RECIPES FOR …
2021-04-21 Procedure for hazelnut sable: Grind together the nuts and flour until fine. Paddle all the dry with cold butter chunks until unified. Add the yolks until just combined. Knead dough on surface, pat flat and refrigerate for at least 2 hours. Roll between plastic sheets and cut 1”x 3” …
From recipes.clubandresortchef.com


RASPBERRY CHOCOLATE TART WITH HAZELNUTS (VEGAN) - BIANCA ZAPATKA …
2020-04-19 Toast for about 5-7 minutes, until slightly browned. Allow to cool for 5 minutes and turn the oven up to 350°F (180°C) Add 3/4 cup of the toasted hazelnuts to a food processor or blender and pulse into a coarse flour. Transfer to a bowl and add in the flour, sugar, and salt.
From biancazapatka.com


HAIGH’S CHOCOLATE HAZELNUT, RASPBERRY TORTE
2019-10-27 Method. Preheat oven to 180°C (160°C fan-forced) and lightly grease 3 x 20cm sandwich tins and line the bases with baking paper. For the meringue cakes, use a stand mixer with a balloon whisk attachment and beat egg whites with a pinch salt until soft peaks form. Slowly add sugar 1 tablespoon at a time, to allow sugar to dissolve.
From haighschocolates.com.au


CHOCOLATE, HAZELNUT AND RASPBERRY TORTE - CHOCOLATE TORTE RECIPE
2016-06-24 600 ml. double cream. 75 g. (3oz) icing sugar, plus extra to dust. 25 g. (1oz) roasted chopped hazelnuts. about 450g (1lb) raspberries. This ingredient shopping module is created and maintained by ...
From goodhousekeeping.com


HAZELNUT & RASPBERRY TORTE RECIPE | NEW IDEA FOOD
Add hazelnut meal. Gently fold with a whisk until combined. Divide evenly between prepared pans. Cook in a moderate oven (180C) for about 25 to 30 minutes, or until sponges slightly shrink away from sides of pans. Immediately invert sponges onto wire racks to cool. To make raspberry cream, beat cream, sugar and vanilla in a small bowl of an ...
From newideafood.com.au


WHITE CHOCOLATE, RASPBERRY & HAZELNUT MARBLE TORTE - DESSERT …
The recipe White chocolate, raspberry & hazelnut marble torte can be made in about 1 hour and 50 minutes. This recipe serves 10. One serving contains 830 calories, 12g of protein, and 60g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this dessert. 27 people found this recipe to ...
From fooddiez.com


RASPBERRY HAZELNUT TORTE FOOD- WIKIFOODHUB
Spread a thick layer of raspberry cream over the cake. Top with the second cake, and spread the top and sides with the remaining raspberry cream. Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
From wikifoodhub.com


NO-BAKE CHOCOLATE HAZELNUT AND RASPBERRY TORTE [VEGAN, GLUTEN …
Take the torte case from the fridge and set on a flat surface. Fill the torte case with the chocolate mixture and gently shake or tap to level Fill the torte case with the chocolate mixture and ...
From onegreenplanet.org


RASPBERRY HAZELNUT TORTE | RECIPE | DESSERTS, CAKE RECIPES, JUST …
May 19, 2014 - A hazelnut dacquoise torte with raspberry and vanilla pastry cream layers, with the subtle flavor of chives. May 19, 2014 - A hazelnut dacquoise torte with raspberry and vanilla pastry cream layers, with the subtle flavor of chives. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


RASPBERRY LINZER TORTE - GEMMA’S BIGGER BOLDER BAKING
2022-03-18 Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed. Divide the dough in half, flatten it into 2 discs, wrap well and refrigerate until firm, about an hour. Once the dough is cold, preheat the oven to 350°F (180°C).
From biggerbolderbaking.com


COFFEE, HAZELNUT AND RASPBERRY TORTE RECIPE - FOOD NEWS
Coffee, Hazelnut and Raspberry Torte Bon Appetit October 1995. Bon Appetit - One Year Subscription. Filling: 1 cup frozen, unsweetened raspberries, thawed, drained 1 cup raspberry jam. Frosting: 2 1/2 cups chilled whipping cream 10 ounces good-quality white chocolate, (such as Lindt), chopped 3 tablespoons plus 1 teaspoon instant coffee crystals.
From foodnewsnews.com


HAZELNUT AND RASPBERRY MERINGUE CAKE - GOOD HOUSEKEEPING
2010-11-14 Line two baking sheets with parchment and draw a 20.5cm (8in) circle on each sheet. Flip parchment over so ink is on the bottom. Whisk the egg whites in …
From goodhousekeeping.com


SEVA’S CHOCOLATE-RASPBERRY-HAZELNUT TORTE | PETA
1 cup seedless raspberry jam • Press the couscous mixture evenly into the bottom of a 9-inch springform pan. Sprinkle the hazelnut meal reserved for the body of the cake over the couscous. Cover with the chocolate-tofu filling and smooth with a spatula. • Refrigerate for 2 hours, or until completely set. • Heat the raspberry jam until ...
From peta.org


HAZELNUT TORTE WITH RASPBERRY JAM FOOD- WIKIFOODHUB
Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles. Dust triangles with confectioners sugar and serve with additional jam if desired.
From wikifoodhub.com


RASPBERRY TORTE WITH CHOCOLATE {BEST EVER} | MARCELLINA IN CUCINA
2021-05-19 Beat egg whites in an electric mixer with a whisk attachment until stiff. Slowly add ¾ of the sugar and beat until thick and shiny adding vinegar towards the end. Fold in combined hazelnut meal, remaining sugar and cornstarch (cornflour). Spread evenly on baking paper using circles as a guide. Bake and cool.
From marcellinaincucina.com


HAZELNUT AND RASPBERRY JAM LINZER TART - TART RECIPES - DELISH
2008-09-03 Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast until fragrant and the skins blister, about 12 minutes. Transfer the nuts to a …
From delish.com


WHITE CHOCOLATE, RASPBERRY & HAZELNUT MARBLE TORTE | RECIPE CART
140 grams hazelnut, toasted 140 grams golden caster sugar 140 grams self-raising flour 1 tsp bicarbonate of soda 3 eggs, separated 140 grams butter, melted 75 milliliters milk 400 grams white chocolate, broken into chunks 2 sheets leaf gelatine 586 milliliters pot double cream 3 egg whites 450 grams frozen raspberry, plus a few extra to decorate 4 tbsp Frangelico hazelnut …
From getrecipecart.com


HAIGH’S CHOCOLATE HAZELNUT & RASPBERRY TORTE
For more recipes: visit haighschocolates.com.au/recipes Purchase Haigh's chocolates instore and online Haigh’s Chocolate Hazelnut & Raspberry Torte 1. Preheat oven to 180°C (160°C fan-forced) and lightly grease 3 x 20cm sandwich tins and line the bases with baking paper. 2. For the meringue cakes, use a stand mixer with a balloon whisk
From haighschocolates.com.au


MOCHA COFFEE CAKE RECIPE | EATINGWELL
To prepare Coffee Cake: In a large bowl stir together flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. Step 4. In a medium bowl combine eggs, sour cream, water, canola oil, and vanilla. Add to flour mixture; stir just until combined.
From eatingwell.com


RASPBERRY HAZELNUT TORTE | RECIPE | TORTE, DACQUOISE, DESSERTS
Aug 29, 2012 - A hazelnut dacquoise torte with raspberry and vanilla pastry cream layers, with the subtle flavor of chives. Aug 29, 2012 - A hazelnut dacquoise torte with raspberry and vanilla pastry cream layers, with the subtle flavor of chives. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


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