Austro-Hungarian Hazelnut Cream Torte🇭🇺.

Here’s a beautiful and elegant dessert from the Austro-Hungarian tradition: the Hazelnut Cream Torte 🇭🇺 — rich, nutty, and layered with silky cream. This cake is beloved in Hungary and Austria alike, often enjoyed during holidays, name days, or Sunday family gatherings. Think of it as a cousin to the famous Dobos or Esterházy tortes, but with that luxurious hazelnut flavor throughout.

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🎂 Austro-Hungarian Hazelnut Cream Torte (Mogyorótorta) 🇭🇺🇦🇹

✨ Ingredients:

For the Hazelnut Cake:

• 6 large eggs, separated
• ¾ cup (150g) granulated sugar
• 1 cup (100g) finely ground hazelnuts (toasted, skins removed)
• 2 tbsp all-purpose flour (optional – traditional version is often flourless)
• Pinch of salt
• 1 tsp vanilla extract
• Zest of ½ lemon (optional)

For the Hazelnut Cream Filling:

• 1 cup (2 sticks / 225g) unsalted butter, softened
• ¾ cup (90g) powdered sugar
• 1 tsp vanilla extract or 1 tbsp hazelnut liqueur (e.g., Frangelico – optional)
• ½ cup (50g) finely ground toasted hazelnuts
• 2–3 tbsp milk or cream (to adjust texture if needed)

For Garnish:

• Whole or chopped toasted hazelnuts
• Chocolate shavings or drizzle (optional)
• Powdered sugar or piped cream (optional)