Austro-Hungarian Hazelnut Cream Torte Recipe
An elegant Austro-Hungarian hazelnut torte features a nut sponge cake layered with caramelized almond cream.
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Instructions
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Preheat the oven to 375 F (190 C) and grease an 8-inch round springform pan.
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Toast hazelnuts, cool, and grind finely.
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Combine breadcrumbs and flour.
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Whisk egg yolks with 1 cup 2 tablespoons confectioners' sugar until light and fluffy.
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Beat egg whites to stiff peaks, incorporating the remaining confectioners' sugar.
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Alternately fold the ground hazelnuts, breadcrumb-flour mixture, and beaten egg whites into the egg yolk mixture.
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Pour the batter into the prepared pan and bake for 45-50 minutes; cool completely, then remove from the pan.
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For the filling, toast and coarsely chop almonds.
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Caramelize 1/3 cup granulated sugar in a saucepan; remove from heat, stir in almonds, and spread onto an oiled surface to cool.
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Break the cooled almond caramel into chunks, then pound coarsely; reserve 4 tablespoons for garnish.
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Beat butter, 3/4 cup confectioners' sugar, and 1 pasteurized egg until light and fluffy.
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Stir in the pounded caramelized almonds and rum.
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Slice the cooled cake horizontally. Spread two-thirds of the filling between the layers and the remaining over the top and sides.
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Garnish the torte with the reserved caramelized almonds.