Best 3 Raspberry Hazelnut Torte Recipes
Indulge in culinary bliss with our tantalizing Raspberry Hazelnut Torte, a symphony of flavors and textures that will leave your taste buds dancing. This delectable masterpiece features a crisp hazelnut crust, a layer of velvety chocolate ganache, and a luscious raspberry filling, all encased in a delicate ring of hazelnut meringue. It's a perfect dessert for any occasion, be it a special celebration or an indulgent treat. The article provides two variations of this classic torte: a traditional version and a gluten-free alternative, catering to various dietary needs. Both recipes are meticulously detailed, ensuring that every step leads you towards creating a stunning and irresistible dessert.
The traditional Raspberry Hazelnut Torte recipe embodies the essence of this beloved dessert. It begins with a crunchy hazelnut crust, made from a combination of roasted hazelnuts, butter, and flour, providing a sturdy base for the layers to follow. The velvety chocolate ganache, crafted from dark chocolate and heavy cream, offers a rich and decadent layer that perfectly complements the tartness of the raspberries. The raspberry filling, made from fresh or frozen raspberries, sugar, and lemon juice, adds a burst of vibrant color and a delightful tang. The crowning glory of this torte is the hazelnut meringue, a light and airy topping made from whipped egg whites, sugar, and chopped hazelnuts, adding a touch of sweetness and texture.
For those with gluten sensitivities or preferences, the gluten-free variation of the Raspberry Hazelnut Torte offers an equally delightful experience. This recipe utilizes a gluten-free flour blend to create a flavorful crust that holds its own against the other components. The ganache and raspberry filling remain unchanged, ensuring that the essential flavors and textures are preserved. The gluten-free meringue, made with almond flour instead of traditional flour, provides a delicate and crispy topping that complements the torte beautifully.
Whether you choose the traditional or gluten-free version, the Raspberry Hazelnut Torte is a dessert that will impress and delight. Its stunning presentation and exquisite flavors make it a centerpiece that will elevate any gathering. The detailed instructions and helpful tips provided in the article ensure that you can recreate this culinary masterpiece in your own kitchen, creating memories that will last a lifetime.
COFFEE, HAZELNUT AND RASPBERRY TORTE
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 HAZELNUT TORTE
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
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 TORTE WITH RASPBERRY JAM
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
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.
Tips:
- Use fresh, ripe raspberries for the best flavor.
- If you don't have hazelnut flour, you can make your own by grinding hazelnuts in a food processor until finely ground.
- Press the hazelnut crust firmly into the pan to prevent it from crumbling.
- Bake the torte until the crust is golden brown and the filling is set.
- Let the torte cool completely before serving.
Conclusion:
This raspberry hazelnut torte is a delicious and elegant dessert that is perfect for any occasion. The hazelnut crust is nutty and flavorful, the raspberry filling is sweet and tart, and the chocolate ganache is rich and decadent. This torte is sure to impress your guests and leave them wanting more.
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