Cake: Hungarian Hazelnut Torte w/Hazelnut Icing - dairy, pareve
Posted by : Ruth Heiges
This recipe from the recently published "The New York Times Passover Cookbook"
(William Morrow & Co., $25) appeared on Wednesday, March 24, 1999, in the San
Jose Mercury News.
Hungarian hazelnut torte with hazelnut icing
Unsalted butter or pareve margarine for greasing pan
8 large eggs, separated
1/4 cup sugar
1/4 cup orange juice
4 heaping tablespoons matzo meal
4 heaping tablespoons ground hazelnuts
3/4 cup sugar
1/2 cup water
8 large egg yolks
1 cup (2 sticks) unsalted butter or pareve margarine, softened
1/2 cup ground toasted hazelnuts (see Note)
12 whole, shelled hazelnuts, for decoration
Preheat oven to 350 degrees and grease a 9-inch springform pan well. To make the
torte, in a bowl, blend the egg yolks and sugar with an electric mixer until
they are creamy-yellow and smooth. Whisk in the orange juice, matzo meal and
ground hazelnuts. Set aside.
In another bowl, whip the egg whites until firm, then fold into the yolk
mixture. Put the mixture in the pan. Bake for 35 minutes.
While baking, make the icing. In a saucepan, boil the sugar in the water until
dissolved. Continue boiling slowly over low heat until the mixture reaches 238
degrees, the soft-ball stage on a candy thermometer. Alternately, you can test
the thickness of the syrup by dropping a small amount into a glass of cold water
until it holds its shape.
In a bowl, beat the 8 additional egg yolks at medium speed until thickened, 3 to
4 minutes, and add the boiling sugar syrup a little at a time to the yolks while
continuing to beat for 3 or 4 minutes, until light yellow. Beat for 2 to 3 more
minutes until the mixture cools. Add the butter or margarine and beat at low
speed for 5 more minutes until light and creamy. Add the ground hazelnuts and
When torte is baked, allow it to cool completely, then slice into 2 or 3 layers.
Spread the hazelnut cream evenly on each layer and the top and sides. Decorate
the top with whole hazelnuts. Serves 10.
Note: To toast nuts, heat oven to 450 degrees. Place nuts on a cookie sheet on
the middle rack and toast for 4 to 5 minutes. Shake pan occasionally and watch
nuts to make sure they don't burn. Remove nuts from the oven. Roll them in a
towel to remove skins. Let cool about 10 minutes.
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