Best 5 Hazelnut Cake Nussshaumtorte Recipes

HAZELNUT CAKE

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 10-inch springform pan with shortening or cooking spray. In 1-quart saucepan, melt butter over low heat; set aside to cool.
• Reserve 8 whole nuts for garnish. In food processor or blender, process remaining nuts until ground, making about 1 1/3 cups. Reserve 1 tablespoon for garnish.
• In large bowl, beat eggs, sugar and 1 teaspoon vanilla with electric mixer on medium speed 2 to 3 minutes or until thick and lemon colored, scraping bowl occasionally. On low speed, beat in flour, baking powder, salt and ground nuts, scraping bowl occasionally. Continue beating, gradually adding cooled, melted butter until well blended, scraping bowl occasionally (mixture will be thick). Spread batter evenly in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove side of pan; run long knife under cake to loosen from pan bottom. Place heatproof serving plate upside down over cake; turn plate and cake over. Remove pan bottom. Cover cake with cloth towel; cool completely, about 30 minutes.
• In 2-quart saucepan, heat whipping cream just to boiling; remove from heat. Stir in chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla. Spread glaze over top of cake, allowing some to run down side of cake. Sprinkle reserved ground nuts around top edge of cake; arrange reserved whole nuts over ground nuts.

HUNGARIAN FLOURLESS HAZELNUT CAKE

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.

HAZELNUT CAKE WITH NUTELLA MOUSSE

Steps:

• For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
• Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
• Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined.
• Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
• Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
• For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
• To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.

HAZELNUT TORTE

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.

HAZELNUT TORTE

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.