Viennese Hazelnut Torte Recipe
Yield: 2 TortesRecipe by luhu.jp
Ingredients:
TORTE
4: Eggs,
1/4 cup: Fine granulated sugar,
3/4 cup: Grated Oregon hazelnuts, or finely chopped
1/4 cup: Dry fine bread crumbs,
1/4 tsp: Cream of tartar,
1/8 tsp: Salt,
1/4 cup: Fine granulated sugar,
TOPPING
1 1/2 cup: Fresh raspberries,
3/4 cup: Red raspberry jelly,
Whipped cream,
Directions:
Yield: 2 10-inch tortes.
Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then
beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and
bread crumbs. Beat egg whites until foamy. Add cream of tartar and
salt, the continue beating, add sugar until stiff peaks form. Fold in
yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake
at 350 for 30 minutes, or until done. Top with mixture of raspberries
mixed gently with melted jelly. Garnish with whipped cream.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then
beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and
bread crumbs. Beat egg whites until foamy. Add cream of tartar and
salt, the continue beating, add sugar until stiff peaks form. Fold in
yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake
at 350 for 30 minutes, or until done. Top with mixture of raspberries
mixed gently with melted jelly. Garnish with whipped cream.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Desserts