Recipe: Viennese Hazelnut Torte

Recipe

Viennese Hazelnut Torte

Recipe By: AMYCAKES aka Amy Handler
Serving Size: 8

4 ounces sweet butter
2 ounces sugar
5 each yolks
4 ounces melted white chocolate
5 each egg whites
1 ounce double-strength espresso
1/4 cup sugar
5 ounces filbert flour

Preparation

Cream the butter and sugar, adding the yolks, one at a time. Add the melted chocolate and blend well. Add the espresso.

Whip the whites. When they have reached full volume, and are opaque, (just soft peak stage—not dry) sprinkle the sugar over them and continue whipping about a half-minute.

Fold the meringue into the creamed mixture. Fold the flour into that.

Pour into a deep 7" greased and floured cake pan and bake at 325 degrees F for 45 minutes to an hour. The top springs back and the sides shrink from the pan when it is done.

For the individual cakes, use the same batter baked in the large (8 per pan) muffin tins.

Invert on a sugared surface and cool in the pan.

To finish: Level the top and bottom, and slice in three layers. Smear the bottom and middle layers with apricot jam. Stack them again. Seal both top and sides with apricot jam. Chill.

Ice with poured white chocolate. Use heavy white ganache. Pipe designs on top with the same icing with espresso added in a small paper cone. Or use dark tempered chocolate. Use trellis motifs or a C for Caffe or write Caffe across the whole cake. Put a hazelnut in the center of each portion around the edge.

Serving Ideas: Mit schlag! soft peak, barely sweetened whipped cream.

White Chocolate Ganache

Recipe By: AMYCAKES aka Amy Handler
Serving Size: 1

1/2 cup heavy cream
6 ounces white chocolate—chopped fine

Bring the cream to the boil and pour it into the chopped chocolate. Stir to melt the chocolate and combine to a smooth consistency. Cool before using.