Flourless Hazelnut And Raspberry Torte – a delicious recipe with eggs, sugar, ground almonds, ground hazelnuts, heavy cream, brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease and line two 9-inch round cake pans with parchment paper.
2
Beat egg yolks in a large bowl with an electric mixer until pale. Add sugar and beat until thick. Stir in nuts.
3
Beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gently fold into the yolk mixture. Divide batter among prepared pans.
4
Bake for 50-60 mins, until top springs back when lightly pressed. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
5
Cut each cake in half horizontally by inserting a knife into the center and rotating the cake around it. Sprinkle the top of each layer with kirsch. Spread with raspberry jam. Sandwich the 4 layers together with whipped cream. Spread remaining cream over top. Sprinkle with raspberries and hazelnuts. Dust with powdered sugar.
1135
kcal
Calories
89
g
Fat
50
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 None eggs, separated, 3/4 cup granulated sugar, 3/4 cup ground almonds, 3/4 cup ground hazelnuts, and more.
Yes, Flourless Hazelnut And Raspberry Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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