Hazelnut Torte with Summer Berries
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What you need: 4 eggs ¾ cup sugar 1 cup hazelnuts, finely chopped 2 Tbsp flour 2 ½ tsp baking powder 1-2 tsp Soul Warming Cinnamon Blend Heavy whipping cream Powdered sugar Seasonal fruits or berries |
Method:
Preheat oven to 350° F (175° C). Butter and flour two 8-inch cake pans. The cake will naturally stick a bit and you will have to use a soft spatula to remove the cakes from the pans. You can also butter the pans and then layer the pan with wax paper if you prefer. Mix the flour, baking powder, and Soul Warming Cinnamon Blend together in a small bowl and set aside. In a mixing bowl, combine the eggs and sugar. Mix with a cake mixer for about a minute. Add the hazelnuts and mix for another minute. Stir in the flour mixture. Mix well. Divide the batter evenly between the two cake pans. Bake for 20 minutes or until the tops are light brown and they do not jiggle. Let the cake cool in the pans. They will deflate slightly. Once the cake bottoms have cooled, whip the heavy whipping cream with the desired amount of powdered sugar. Place the first cake bottom on a cake plate. Add a layer of whipped cream, fruit or berries. Place the second cake bottom on top and repeat.
Also good with shredded chocolate instead of fruit or berries.
Preheat oven to 350° F (175° C). Butter and flour two 8-inch cake pans. The cake will naturally stick a bit and you will have to use a soft spatula to remove the cakes from the pans. You can also butter the pans and then layer the pan with wax paper if you prefer. Mix the flour, baking powder, and Soul Warming Cinnamon Blend together in a small bowl and set aside. In a mixing bowl, combine the eggs and sugar. Mix with a cake mixer for about a minute. Add the hazelnuts and mix for another minute. Stir in the flour mixture. Mix well. Divide the batter evenly between the two cake pans. Bake for 20 minutes or until the tops are light brown and they do not jiggle. Let the cake cool in the pans. They will deflate slightly. Once the cake bottoms have cooled, whip the heavy whipping cream with the desired amount of powdered sugar. Place the first cake bottom on a cake plate. Add a layer of whipped cream, fruit or berries. Place the second cake bottom on top and repeat.
Also good with shredded chocolate instead of fruit or berries.