🧑🍳 Instructions:
1. Make the Hazelnut Sponge:
- Preheat oven to 350°F / 175°C. Grease and line two 8-inch (20 cm) cake pans.
- Beat egg yolks with sugar and vanilla until pale and thick.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold egg yolk mixture into beaten whites.
- Sift together flour and baking powder, then fold into batter along with ground hazelnuts.
- Divide batter into pans and bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool completely before slicing layers if needed.
2. Make the Hazelnut Cream:
- Heat milk in a saucepan until steaming.
- In a bowl, whisk yolks, sugar, and cornstarch until smooth.
- Slowly whisk in the hot milk, then return to the saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and ground hazelnuts, then cool completely.
- Beat in softened butter until smooth and creamy.
3. Assemble the Torte:
- Slice cake into two or three layers if needed.
- Spread hazelnut cream between each layer and over the top.
- Refrigerate for at least 1 hour to set.
4. Glaze (Optional):
- Melt chocolate, butter, and cream together until smooth.
- Pour over chilled cake, letting it drip slightly over the edges for a glossy finish.
🥄 Tips:
- Toast the hazelnuts before grinding for deeper flavor.
- Let the cake chill overnight for the flavors to meld — it tastes even better the next day.
- Garnish with whole toasted hazelnuts, chocolate curls, or a dusting of powdered sugar.
Would you like me to give you a lighter whipped cream–based hazelnut filling (instead of custard) to make it a bit more airy and mousse-like? That version is very popular in Central Europe too.