Austro-Hungarian Hazelnut Cream Torte🇭🇺

Wonderful pick! 🇦🇹🇭🇺
The Austro-Hungarian Hazelnut Cream Torte (Mogyorókrém torta) is a luxurious old-world dessert — layers of moist hazelnut sponge cake filled with a silky hazelnut buttercream, sometimes finished with a glossy chocolate glaze. It was a favorite in the grand cafés of the Austro-Hungarian Empire, where rich nut-based tortes (like Dobos and Esterházy) reigned supreme.

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🌰 Austro-Hungarian Hazelnut Cream Torte

🧾 Ingredients (9-inch / 23 cm torte)

For the hazelnut sponge layers:

• 6 large eggs, separated
• ¾ cup (150 g) sugar
• 1 tsp vanilla extract
• 1 ½ cups (150 g) finely ground toasted hazelnuts
• 2 tbsp breadcrumbs or almond flour (helps bind)
• Pinch of salt

For the hazelnut cream filling:

• 1 cup (250 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• ¾ cup (100 g) finely ground hazelnuts (toasted for extra flavor)
• 2 tbsp cocoa powder (optional)
• 2 tbsp strong coffee (optional, for depth)

For finishing:

• 3 oz (90 g) dark chocolate
• 1 tbsp butter or cream (for glaze)
• Whole or halved hazelnuts (for decoration)

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