Coffee and Hazelnut Torte

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Morning tea treat!

Method (Pre-heat oven 180c)

  1. Beat egg whites until stiff but not dry.
  2. Add the sugar a little at a time beating well after each addition.
  3. Beat in the egg yolks one at a time.
  4. Fold through the flour, baking powder and vinegar using a large metal spoon.
  5. Finally fold through the coffee powder, hazelnuts and grated chocolate.
  6. Spoon the mixture into a greased and lined 24cm spring form tin making a dip in the centre to ensure a flat top.
  7. Bake the cake in the pre-heated oven 170c for 50 -60 minutes or until cake is cooked when tested. Remove and allow to cool on a wire rack.
  8. Whilst cake is cooling beat together the crème fraiche and icing sugar until frosting is thick, beat in the espresso coffee.
  9. Slice cake into 3 sections and fill with a thin layer of frosting.
  10. Assemble cake and use remaining frosting on the cake surface. Decorate with toffee Hazelnuts or flaked chocolate.

Toffee

  1. Place the sugar and water in a large saucepan and heat stirring over a low heat, stirring constantly until sugar is dissolved.
  2. Increase heat and boil until toffee begins to turn golden.
  3. Pour toffee over hazelnuts on a large tray covered in foil. Allow toffee to cool and harden.
  4. Break in shards and use as required.



 

Coffee and Hazelnut Torte

Ingredients

  • 6 eggs, separated
  • 275g golden castor sugar
  • 1 tsp vinegar
  • 125g plain flour
  • ½ tsp baking powder
  • 1 tblsp coffee powder
  • 150g hazelnut, ground
  • 100g dark chocolate, grated

 

Filling

  • 2 x 200g Bulla Crème Fraiche
  • 5 - 6 cups pure icing sugar
  • 1 tblsp espresso coffee
  • Toffee to garnish

 

Toffee

  • 4 cups castor sugar
  • ½ cup water
  • 150g toasted hazelnuts, skins removed

Serves: 8 - 10
Cooking Time: 1 Hour

This Torte will keep refrigerated for up to 5 days refrigerated.
 

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