The directions for virtually every single one of the tortes I have posted read the same way; you're going to have to fold in egg whites. By the end of the holiday we're all going to be pros at folding. However, for those who have never folded in ingredients, watch someone do it first. It is a very different technique from plain old mixing. You use a spatula and move your hand in a very specific way to mix the ingredients without deflating the air from the whites. Once your wrist learns the motion, you'll be able to go a year between holidays without folding in egg whites, yet your muscle memory will pick it up with confidence next Passover. It is better to leave small bits of unincorporated egg white than to deflate by over-mixing. Karen Selwyn * * * * * * Hazelnut-Citrus Torte (Passover) 2 tablespoons matzo cake meal additional cake meal for dusting the pan 10 large egge, separated, at room temperature 1 1/4 cups granulated sugar 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1 tablespoon freshly grated lemon rind 1 teaspoon cinnamon 1 3/4 cups ground hazelnuts 1 cup matzo meal Grease a 10-inch sprinform pan and dust it lightly with the additional matzo cake meal. Preheat the oven to 350 degrees. In a large bowl with an electric mixer beat the yolks until they are thick and pale. Add the granulated sugar gradually, beating continuously. Beat the mixture until it is very thick. Beat in the orange juice, the lemon juice, the lemon rind, and the cinnamon. Add the hazelnuts, the matzo meal, and the first measure of matzo cake meal. Beat the mixture until it is just combined. Clean the beaters. In a separate bowl, beat the whites until they just hold stiff peaks. Stir one cup of the beaten whites into the nut mixture. Fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan. Bake the torte in the middle rack of the oven for 50-55 minutes or until a tester comes out clean. Let the torte cool in the pan on a rack. Run a thin knife around the edge of the pan, remove the side of the pan. Source: GOURMET, n.d.
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