Kitchen Globetrotter: German Haselnusstorte (Hazelnut Torte)

Claire Suellentrop believes eating well + having a really good time need not be mutually exclusive, and helps creative people juggle both at Eat Well. Party Hard. Say hello on Instagram & Twitter!

hazelnut torte


“When are you going to make that cake again?”
This question has been asked of me approximately six times since arriving at a party last night with this German torte in tow.
I knew before I’d even finished decorating it that this was going to be something incredible. Light, spongy hazelnut cake, layered with creamy vanilla filling, then wrapped in a luxurious layer of almond paste and glazed with a citrusy frosting? Swoon.
It was a struggle, trying not to eat too much of any one component as I pieced them all together, but the effort proved completely worth it: the party crowd finished off the final product in under 15 minutes! Next time, I’ll make a double batch to ensure I get a full slice to myself.

If you love “winning” the potluck or holiday party, show up with this torte–and then be prepared for your friends to bug you until it makes a repeat appearance.

Hazelnut Torte

German Hazelnut Torte
Adapted from this recipe

Serves 8-9 (depending on the size of your cake pan and slices)

5 eggs, separated
1/2 cup granulated sugar
1 cup ground hazelnuts
3 tbsp flour, all-purpose
1/4 tsp almond flavoring

2 tbsp cornstarch
2 tbsp granulated sugar
2/3 cup milk
2 egg yolks
1 tsp vanilla flavoring

7 oz almond paste
1 cup icing sugar, sifted
3 – 5 tbsp lemon juice (I used lime juice instead and highly recommend it)
nuts and/or whipped cream to decorate

To bake the cake:
Preheat oven to 375° F and grease 8-inch springform pan (If not available, use 2 8-inch cake pans and grease and flour them).

Beat egg yolks and sugar in large mixer bowl until pale and creamy.

Fold in hazelnuts, flour, and almond flavoring.

Beat egg whites until stiff and fold into egg yolk mixture.

Spread batter gently in prepared pan(s).

Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly on rack.

To prepare the filling:
Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.

Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.

Cool, stirring frequently.

To assemble the cake:
If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.)

Spread 1 layer with filling. Top with second layer.

Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter). Press onto cake.

Blend icing sugar with enough lemon juice to give a coating consistency, Then spread over cake and decorate as desired (the original recipe called for whipped cream and whole walnuts; I took the “rustic” [lazy] route and sprinkled almond slivers all over + around the cake).

More international desserts: Brazilian Pave de Limao + Samoan Pineapple Hand pies

photos by claire // Daniel H // Christian Beyer // cc

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1 Comment

  1. Midnight Cowgirl

    It looks delicious, and I love hazelnuts!

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