👩🍳 Instructions
- Make the sponge layers:
- Beat egg yolks with half the sugar and vanilla until pale and thick.
- In a separate bowl, whip egg whites with salt, gradually adding the remaining sugar until stiff peaks form.
- Gently fold ground hazelnuts and breadcrumbs into yolk mixture, then carefully fold in the whipped whites.
- Divide batter evenly into 3 greased and lined 9-inch cake pans (or bake in one and slice carefully).
- Bake at 350°F (175°C) for 15–18 minutes per layer, until golden and set. Cool completely.
- Prepare the hazelnut cream:
- Beat butter until fluffy.
- Add powdered sugar, ground hazelnuts, cocoa (if using), and coffee (if using). Mix until smooth and creamy.
- Assemble the torte:
- Place one cake layer on a serving plate, spread with cream.
- Repeat with the second and third layers, finishing with cream on top and sides.
- Chill for at least 1 hour to firm up.
- Glaze & decorate:
- Melt chocolate with butter/cream until smooth. Pour over the chilled cake, letting it drip slightly over the sides.
- Decorate with whole hazelnuts or a dusting of ground nuts.
🍴 Serving Notes
- This cake tastes best after resting overnight, as the cream melds with the sponge.
- Often enjoyed with strong coffee or dessert wine, just like in the old Viennese and Budapest cafés.
Would you like me to also share the Esterházy Torte recipe (another iconic Austro-Hungarian hazelnut cake, but with a distinctive patterned icing)?
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