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Recipe: Hazelnusstorte

This recipe for Haselnusstorte (hazelnut torte) from Quick German Recipes combines hazelnuts, custard and often marzipan. Light and delicious, it’s a staple for Kaffee und Kuchen - the popular German ritual of enjoying a coffee and a slice of cake from a traditional Konditorei (pâtisserie) in the afternoon.

Hazelnusstorte. Photo: Just Like Oma via Facebook


Hazelnusstorte (via Quick German Recipes)


Ingredients: For the cake:

  • 5 eggs, separated

  • 100g granulated sugar

  • 130g ground hazelnuts

  • 3 tbsp all-purpose flour

  • ¼ tsp almond extract

For the custard filling (optional):

  • 2 tbsp cornstarch

  • 2 tbsp granulated sugar

  • 160ml milk

  • 2 egg yolks

  • 1 tsp vanilla extract

For the marzipan topping (optional):

  • 200g almond paste

  • 130g icing sugar, sifted

  • 3-5 tbsp lemon juice

  • nuts and/or whipped cream to decorate

Instructions:

For the cake:

  1. Preheat the oven to 190°c.

  2. Grease and flour an 8-inch springform tin. See notes below for tips.

  3. Beat the egg yolks and sugar in a large mixing bowl until pale and creamy.

  4. Fold in the hazelnuts, flour, and almond extract.

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

  6. Spread the batter gently in the prepared tin.

  7. Bake for around 40 minutes, or until a wooden skewer inserted into the centre comes out clean. Cool thoroughly, if filling. If not, the cake can be served warm.

For the filling (optional):

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

  2. Return to the heat and return to the boil. Cook for a few seconds, stirring constantly, until the mixture has thickened.

  3. Cool, stirring frequently.

To assemble the torte:

  1. Cut the cake into two layers.

  2. Spread the filling on top of one of the layers.

  3. Top with the second layer.

  4. Knead the almond paste to soften it. On a surface sprinkled with icing sugar, roll out the almond paste into a circle, large enough to cover the top and sides of the cake (about 14-inch diameter)

  5. Press the marzipan onto the cake.

  6. Blend the icing sugar with enough lemon juice to make a spreadable consistency.

  7. Spread the icing over the cake and decorate.

Notes:

  • To decorate the torte with whipped cream, add 2 tsp powdered sugar to 120g whipping cream and pipe onto the cake.

  • Use roasted almonds or walnuts to decorate.

  • If you are filling the cake, it is best to use an 8-inch springform tin, as it will be easiest to cut in half this way. If serving as a plain cake, you can use a 9-inch springform tin.

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