thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
1h 15min
Portion
-- --
Level
advanced

Ingredients

  • 8 eggs, separated
  • 250 groasted and skinned hazelnuts
  • 250 g sugar
  • 60 g cornflour
  • 40 g flour
  • 1 tbsp baking powder
  • 40 g water, or Frangelico

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

  1. Preheat
    oven to 170ºC. Line and butter and 23cm springform pan and set aside.



    Heat
    TM bowl for 2 minutes at 50ºC on speed 2.



    Insert
    Butterfly and add egg whites to
    bowl. Beat for 10 minutes at 37ºC on speed 3.



    Remove
    Butterfly and set aside in large
    mixing bowl.



    Without
    washing bowl, place nuts, sugar, cornflour, flour and baking powder into TM
    bowl and mill together for 10 seconds
    on speed 10. Set aside in separate
    bowl.



    Place
    yolks and water or Frangelico into TM bowl and beat for 30 seconds on speed 4.



    Return
    nut mixture to TM bowl and incorporate for 10
    seconds
    on speed 4.



    Add
    approximately 1/3 beaten egg whites to TM bowl and with dial set to closed lid positionClosed lid"Closed lid" , mix for 30 seconds on Interval speedDough mode"Dough mode" .



    Scrape
    mixture into bowl with remaining egg whites and fold through by hand. Pour into
    prepared pan and bake for 1 hour until risen and golden.



    This
    cake is best prepared as a layered torte. When cake is completely cooled, cut
    into 3 layers and sandwich with your favourite flavour of Coppa del Nonno or
    chocolate ganache or
    whipped cream and sliced fresh berries.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31
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Hazelnut Torte

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