The Friday Baking Project
Nut Torte
| Yield: 1 8-inch cake | # of Servings: 8 to 10 | Method: Modified creaming |
Ingredients
- ¾ cup + 1 tbl (6 oz / 170 g) Passover Frangipane, room temperature
- 3 tbl (1 ½ oz / 43 g) sugar
- 4 egg yolks
- ¼ cup (2 oz / 57 g) heavy cream1
- 6 egg whites, room temperature
- Pinch of salt
- ½ cup + 2 tbl (4.5 oz / 128 g) sugar
- 2 cup less 2 tbl (6 oz / 170 g) hazelnut flour
- 2 cup less 2 tbl (6 oz / 170 g) almond flour, toasted2
- Fresh berries, as needed
Optional garnish:
- 1 cup (8 fl oz) heavy cream, whipped to just soft peaks
- 2 to 3 tbl sugar
Special equipment needed:
- 1 8″ cake pan
- Handheld or countertop mixer with both paddle and wire whip attachments.
Pre-recipe preparations:
- Butter the bottom of the cake pan, line with a parchment circle, butter the entire pan.
- Make sure the frangipane is soft
- Preheat oven to 350 °F
Directions:
- In machine bowl, cream together the frangipane, sugar, egg yolks and heavy cream, beating until very well blended. Transfer to a large metal mixing bowl.
- In clean machine bowl, whip the egg whites and salt until soft peaks. Slowly add the sugar, and continue beating to just firm meringue.
- Stir ¼ of the egg whites into the frangipane mixture to lighten.
- Fold in remaining egg whites along the nut flours.
- Pour into cake pan, and bake for 35 to 40 minutes, until it tests clean.
- Remove pan from oven and let cool on a rack for 10 minutes.
- Invert pan, remove parchment, then invert cake again so it’s right side up. Let cool.
- Dust with powdered sugar right before serving.
- Leftover cake may be stored, unrefrigerated, for several days.
Notes:
- Non-dairy cream substitutes such as Unger’s Whip Non-dairy topping are available. Please note, this recipe has not been tested with any of these products.
- To toast almond flour to a light golden brown: preheat oven to 325 °F. Spread almond flour on a parchment or foil lined baking sheet in a 325 °F oven. Watch closely as almond flour easily burns. Let cool, can be done a day ahead.