Hazelnut Torte Recipe
Vanilla almond sponge cake layered with hazelnut buttercream and a thin layer of raspberry jam on a sugar cookie bottom and coated with sliced almonds
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Ingredients
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Cake and Filling
Method
Preparation
- 1
Prepare the Sponge Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 2
Make the Hazelnut Buttercream
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth and fluffy. Add hazelnut spread and mix until fully incorporated.
- 3
Assemble the Torte
Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of raspberry jam over the top of the first layer.
- 4
Chill and Serve
Refrigerate the torte for at least 30 minutes to set the buttercream before slicing and serving.
