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Hazelnut Torte (Nusstorte) (Germany) Recipe

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This recipe for Hazelnut Torte (Nusstorte) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, March 2, 2009


1 to 2 Tbsp. fine breadcrumbs
8 eggs, separated
1-1/4 cups granulated sugar
1-1/4 tsp. finely grated orange peel
1-1/4 tsp. finely grated lemon peel
1-1/2 cup coarsely grated hazelnuts
1 tsp. ground cinnamon
tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
cup all-purpose flour

2 cups powdered sugar
1/3 cup rum or arrak
1 Tbsp. instant-coffee powder
cup chopped hazelnuts, if desired

To make cake, preheat oven to 325F (165C). Grease the bottom of a 10-inch springform or round cake pan. Sprinkle lightly with breadcrumbs; set aside. In a large bowl, beat egg whites until stiff but not dry. Gradually beat in 1-1/4 cups sugar and egg yolks, one at a time. Add orange peel and lemon peel. In a second bowl, combine 1-1/2 cups hazelnuts, cinnamon, cloves, allspice, nutmeg and flour. Fold nut mixture into egg mixture. Pour batter into greased pan; smooth surface. Bake 50 minutes or until a wooden prick inserted in center comes out clean. Turn oven heat off, but do not open oven door. Let stand in warm oven until cool. When cool, remove from pan.
To make icing, in a medium bowl, combine powdered sugar and rum or arrak. Stir until smooth. Spread icing over top and sides of cake, reserving a small quantity of icing. Using reserved icing, stir in coffee powder. Pipe or drizzle coffee-flavored icing onto cake in a spiral pattern. Draw a knife lightly across cake surface from center to outer edge to create desired design. Rinse the knife in hot water after each stroke. Press cup chopped hazelnuts onto side of cake, if desired. Makes 1 (10-inch) cake.




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