HUNGARIAN HAZELNUT TORTE

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HUNGARIAN HAZELNUT TORTE

Cake

2/3 cup hazelnuts, toasted, husked, cooled

2/3 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

 

6 large eggs, separated

2/3 cup sugar

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted, cooled slightly

 

Buttercream

4 teaspoons cornstarch

2/3 cup whole milk

2 large egg yolks

 

1 1/2 cups hazelnuts, toasted, husked, cooled, plus 12 whole nuts, toasted,

husked

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature

 

1 cup apricot preserves

 

3 dried apricots, cut into slivers

 

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.)

 

Makes 12 servings.

 

 

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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