🧑🍳 Instructions:
1. Make the Hazelnut Cake:
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) round springform pan with parchment paper.
- Beat egg yolks with half the sugar until pale and thick. Add vanilla and lemon zest.
- In a separate bowl, whisk egg whites with salt to soft peaks. Gradually add the rest of the sugar and beat until stiff.
- Gently fold the egg yolk mixture into the whites.
- Fold in the ground hazelnuts and flour (if using) until just combined.
- Pour into prepared pan and bake for 30–35 minutes, or until golden and set. Let cool completely, then slice into 2 or 3 layers.
2. Make the Hazelnut Buttercream:
- Beat softened butter until creamy. Add powdered sugar and beat until fluffy.
- Mix in vanilla or hazelnut liqueur.
- Fold in ground hazelnuts.
- Add milk or cream 1 tbsp at a time until spreadable.
3. Assemble the Torte:
- Spread hazelnut cream between layers and over the top and sides.
- Garnish with chopped hazelnuts, chocolate, or a dusting of powdered sugar.
💡 Tips:
- Let the cake chill for a few hours or overnight before slicing — the flavors deepen!
- For a lighter touch, you can substitute half the buttercream with stabilized whipped cream.
- Serve with coffee or a glass of dessert wine like Tokaji or Austrian Ausbruch.
Would you like a printable version or a shortcut recipe using hazelnut spread (like Nutella)?
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