Strawberry Hazelnut Torte – A Delightful Spring Dessert
Cook Time: 45 minutes
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 12 Servings
Category: Dessert
Servings: 12
Description:
This Strawberry Hazelnut Torte is a show-stopping dessert perfect for any spring or summer gathering. Whether you choose to make it with fresh strawberries or opt for raspberries instead, this elegant torte is bound to be a hit with its light, airy texture and delightful combination of hazelnuts, fresh fruit, and a zesty orange twist. Ideal for those who enjoy desserts that not only taste great but also look impressive. The recipe originally hails from the renowned Chez Piggy restaurant in Kingston, and it has become a favorite for special occasions. A note to remember: be sure to use fresh berries for the best flavor and texture in this dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Sugar | 1 cup |
| Toasted hazelnuts, ground | 3/4 cup |
| All-purpose flour | 1 cup |
| Orange zest | 1 1/2 tsp |
| Unsalted butter | 3/4 cup |
| Icing sugar | 3/4 cup |
| Fresh strawberries (or raspberries) | 16 berries, sliced |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 519.6 kcal |
| Total Fat | 42.8 g |
| Saturated Fat | 16.6 g |
| Cholesterol | 166.8 mg |
| Sodium | 38.4 mg |
| Carbohydrates | 30.9 g |
| Fiber | 3.1 g |
| Sugars | 26.2 g |
| Protein | 7.8 g |
Instructions
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Preheat the oven: Begin by preheating your oven to 350°F (175°C). This temperature will ensure that your torte bakes evenly, achieving the perfect light texture.
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Prepare the springform pan: Line the sides and bottom of a 9-inch springform pan with parchment paper. This will help the torte come out easily once it has cooled and ensure minimal sticking.
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Prepare the egg yolk mixture: In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar. Gradually add the sugar, continuing to beat until the mixture becomes light and fluffy. The goal here is to achieve a pale yellow color and a smooth, airy texture.
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Prepare the egg whites: In a separate, clean bowl, beat the egg whites lightly, then gradually add the remaining 1/4 cup of sugar. Continue beating until stiff peaks form. This process is crucial as the whipped egg whites help create the light, airy structure of the cake.
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Combine egg yolk and egg white mixtures: Gently fold the yolk mixture into the egg whites. Be careful not to deflate the egg whites – use a gentle folding motion to combine them.
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Add the dry ingredients: Once the egg mixtures are combined, fold in the ground toasted hazelnuts, flour, and 1 teaspoon of orange zest. The ground hazelnuts will add a nutty flavor and a little texture to the torte, while the flour binds everything together.
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Pour the batter: Pour the batter into the prepared springform pan, smoothing it out with a spatula to ensure an even surface.
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Bake: Bake the torte in the preheated oven for about 45 minutes. The torte should rise slightly and turn a golden-brown color. To check for doneness, insert a toothpick into the center – it should come out clean when the torte is fully cooked.
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Cool the cake: Once baked, allow the torte to cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely at room temperature, then refrigerate for at least an hour to ensure it sets properly.
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Slice the torte: Once the cake has chilled, slice it horizontally into three even layers. Set these layers aside while you prepare the filling.
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Prepare the orange filling: In a large mixing bowl, beat the unsalted butter with 3/4 cup of icing sugar. Beat at high speed until the mixture becomes light and fluffy. Add in the orange liqueur (if using) and the remaining 1/2 teaspoon of orange zest. Continue mixing until the filling is smooth and airy.
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Assemble the torte: Take two-thirds of the prepared orange filling and place it into a separate bowl. Gently fold in two-thirds of the sliced strawberries (or raspberries if preferred). This will be your fruit-filled filling for the layers.
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Layer the torte: Place the first layer of cake on a serving plate. Spread half of the fruit filling over the first layer, ensuring an even distribution.
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Add the middle layer: Place the second layer of cake on top and repeat the process, spreading the remaining fruit-filled filling evenly over the second layer.
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Top the torte: Place the final layer of cake on top. Spread the remaining orange filling (without fruit) evenly across the top layer. This creates a beautiful, smooth finish.
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Decorate: Arrange the remaining fresh strawberries (or raspberries) on top of the torte for a beautiful, vibrant garnish. The fresh berries add a burst of color and a touch of natural sweetness.
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Chill and serve: Refrigerate the completed torte for at least an hour to allow the layers to set and the flavors to meld. This dessert is best served chilled, allowing the creamy filling to soften just slightly while maintaining its form.
Tips for the Perfect Strawberry Hazelnut Torte:
- Fresh berries: Always use fresh berries for this recipe to get the best flavor and texture. Frozen berries can result in excess moisture that might alter the consistency of the cake.
- Toasting the hazelnuts: Toasting the hazelnuts enhances their flavor and brings out a subtle nutty aroma. To toast them, simply place them in a dry skillet over medium heat for a few minutes, stirring occasionally, until fragrant and lightly golden.
- Chill before serving: This torte is best when allowed to chill for a couple of hours before serving. This gives the filling time to set and makes it easier to slice.
This Strawberry Hazelnut Torte is perfect for special occasions or as a seasonal treat for spring and summer. With its delicate layers, rich orange filling, and fresh berry topping, it’s sure to impress anyone you serve it to.
