Raspberry hazelnut torte
Raspberry hazelnut torte recipe in the cake category
Recipe ingredients:
- 1 1/2 cups hazelnuts finely chopped
- 5 egg whites
- Pinch of salt
- 1/8 teaspoon cream of tartar
- 1 cup confectioners sugar
- 2 teaspoons vanilla extract
- 2 cups raspberries
- 1/4 cup confectioners sugar
- 2 teaspoons unflavored gelatine powder
- 2 tablespoons water
- 2 cups whipping cream
- 1 cup raspberries
Recipe method:
- Beat egg whites until foamy, add salt and cream of tartar and beat until soft peaks form.
- Gradually add sugar and beat until whites are firm and glossy.
- Fold in nuts and vanilla and spoon into parchment lined springform pans, smoothing tops evenly.
- Bake for 50 minutes.
- Turn oven off with oven door shut, leave the meringues for 1 1/4 hours.
- Cool and peel off parchment paper.
- Puree 2 cups raspberries.
- Combine with icing sugar.
- Sprinkle gelatine over water. Stir.
- Warm just enough to melt gelatine.
- Blend into berries.
- Place in freezer for 10 minutes.
- Whip cream and blend 1/3 into raspberry mixture.
- Position one meringue layer on a serving plate.
- Spread half mousse over the meringue, cover with the second meringue, the remaining mousse and then the third meringue.
- Use remaining whipping cream to spread or pipe over sides and top of torte.
- Garnish with remaining berries.
- For best results, allow torte to stand for at least 4 hours before serving.
Tags: raspberry, hazelnut, torte, recipe, cake, recipes, cooking