Best 2 Pumpkin Hazelnut Torte Recipes
Indulge in the symphony of autumn flavors with our delectable Pumpkin Hazelnut Torte, a masterpiece that captivates the senses. This enchanting dessert features a symphony of textures and flavors, from the velvety pumpkin filling to the crunchy hazelnut crust. As you savor each bite, the richness of the pumpkin and the nutty aroma of the hazelnuts create a harmonious balance that will transport you to a realm of culinary bliss. Discover the secrets behind this exquisite torte and embark on a culinary journey that will leave you craving more.
Unleash your inner pâtissier and embark on a culinary adventure with our Pumpkin Hazelnut Torte recipe. This delectable masterpiece features a symphony of autumn flavors, combining the velvety smoothness of pumpkin puree with the nutty crunch of hazelnuts. Our step-by-step guide ensures that you can recreate this dessert with ease, transforming your kitchen into a haven of sweet aromas.
In addition to the Pumpkin Hazelnut Torte recipe, this article offers a delightful collection of other tempting treats. Discover the secrets of our delectable Pumpkin Pie, a classic dessert that embodies the spirit of Thanksgiving. Indulge in the comforting embrace of our Pumpkin Bread, a moist and flavorful loaf that will warm your heart on a chilly autumn day. And for those who crave a taste of the tropics, our Pineapple Upside-Down Cake is a burst of sunshine, featuring caramelized pineapple slices atop a moist vanilla sponge.
With our comprehensive collection of recipes, you'll have everything you need to satisfy your sweet cravings and impress your loved ones with your culinary skills. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of pumpkin, hazelnuts, and other autumnal delights.
PUMPKIN-HAZELNUT TORTE
Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
- In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
- Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 28 g, TransFat 2 g
PUMPKIN-HAZELNUT TORTE
Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
- In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
- Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 28 g, TransFat 2 g
Tips
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then blending it until smooth. - If you don't have graham crackers, you can use another type of cookie, such as vanilla wafers or chocolate wafers. - Be sure to chill the torte for at least 3 hours before serving. This will help the flavors to meld and the torte to set properly. - Decorate the torte with additional whipped cream, chopped hazelnuts, or a sprinkle of cinnamon. - Serve the torte with a dollop of whipped cream or a scoop of vanilla ice cream.Conclusion
This pumpkin hazelnut torte is a delicious and festive dessert that is perfect for fall. With its creamy pumpkin filling, nutty hazelnut crust, and rich chocolate ganache, this torte is sure to be a hit at your next party or gathering. The best part about this torte is that it can be made ahead of time, so you can enjoy it without any last-minute stress. So next time you're looking for a special dessert to impress your friends and family, give this pumpkin hazelnut torte a try.
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