Hazelnut Torte Recipe
Flourless cake • hazelnut dacquoise • nutella buttercream pomegranate sauce • tuille cookie candied hazelnuts
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Ingredients
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Hazelnut Dacquoise
Nutella Buttercream
Pomegranate Sauce
Tuille Cookies
Candied Hazelnuts
Method
Hazelnut Dacquoise
- 1
Prepare the Dacquoise
Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper.
- 2
Whip Egg Whites
In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add in the granulated sugar, continuing to whip until stiff peaks form.
- 3
- 4
Bake
Divide the mixture evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until golden and set. Allow to cool completely.
Nutella Buttercream
- 5
Prepare the Buttercream
In a mixing bowl, beat the unsalted butter until creamy. Gradually add the Nutella and continue mixing until well combined.
- 6
Add Sugar and Cream
Sift in the powdered sugar and mix on low speed until combined. Add the heavy cream and beat on high speed for 2-3 minutes until light and fluffy.
Pomegranate Sauce
- 7
Cook the Sauce
In a small saucepan, combine the pomegranate juice and granulated sugar. Heat over medium heat until the sugar dissolves.
- 8
Thicken the Sauce
In a separate bowl, mix the cornstarch with water to form a slurry. Add this to the saucepan, stirring continuously until the sauce thickens. Remove from heat and let cool.
Tuille Cookies
- 9
Prepare the Tuille Mixture
In a bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Stir in the flour and mix until smooth.
- 10
Add Egg Whites
Add the egg whites gradually, mixing until the batter is smooth and pourable.
- 11
Bake the Tuille Cookies
Preheat the oven to 375°F (190°C). Spread thin layers of the batter onto a baking sheet lined with parchment paper. Bake for 5-7 minutes until golden. Let cool before removing.
Candied Hazelnuts
- 12
Prepare the Candied Hazelnuts
In a saucepan, combine water and granulated sugar. Stir over medium heat until the sugar dissolves.
- 13
Coat the Hazelnuts
Add the hazelnuts to the saucepan and cook until they are caramelized and golden brown. Spread on a parchment-lined baking sheet to cool.
