Hazelnut Torte with Summer Berries
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WHAT YOU NEED:
CAKE: 4 eggs ¾ cup sugar 1 cup hazelnuts, finely chopped 2 Tbsp flour 2 ½ tsp baking powder 1-2 tsp cinnamon |
TOPPING:
1 cup chilled heavy whipping cream 2 Tbsp powdered sugar 1 tsp vanilla extract Seasonal fruits or berries |
METHOD:
Preheat oven to 350° F (175° C).
Wash and slice or prep the berries or fruit, sprinkle a little bit of sugar over them, and set aside.
Butter and flour two 8-inch cake pans.
Mix the flour, baking powder, and cinnamon 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. Gently 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 do not jiggle. Remove from oven and let the cakes cool in the pans. They will deflate slightly. Once the cake bottoms have cooled, remove them from the baking pans. The cake will naturally stick a bit, and you must use a soft spatula to remove it from the pans.
Whip the cream with powdered sugar and vanilla extract until firm but not solid.
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).
Wash and slice or prep the berries or fruit, sprinkle a little bit of sugar over them, and set aside.
Butter and flour two 8-inch cake pans.
Mix the flour, baking powder, and cinnamon 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. Gently 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 do not jiggle. Remove from oven and let the cakes cool in the pans. They will deflate slightly. Once the cake bottoms have cooled, remove them from the baking pans. The cake will naturally stick a bit, and you must use a soft spatula to remove it from the pans.
Whip the cream with powdered sugar and vanilla extract until firm but not solid.
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.