* Exported from MasterCook *
Apricot Hazelnut Torte - TOH
Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : !! BlueRibbon Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts -- ground
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs -- separated
2 tablespoons water
1 teaspoon vanilla extract
1 cup sugar -- divided
2 cups whipping cream
1/4 cup confectioners' sugar
2/3 cup pureed canned apricots
1/2 cup apricot jam -- warmed
Whipped cream -- optional
sliced apricots -- optional
Hazelnuts -- whole or chopped optional
Husband Gerry and I, married 36 years, love it
when our children and grandchildren visit. One
cake that gets "oohs" and "aahs" from the family
every time is this luscious torte. It's as light
as a feather and tastes heavenly. Plus, it looks
so beautiful, it's perfect for special occasions.
SERVINGS 12-14
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
In a bowl, combine hazelnuts, flour, baking
powder and salt; set aside. In a mixing bowl,
beat the egg yolks, water and vanilla until
lemon-colored. Gradually add 3/4 cup sugar; set
aside. In another mixing bowl, beat egg whites
until soft peaks form. Add remaining sugar, 1
tablespoon at a time, beating until stiff peaks
form. Fold a fourth of the dry ingredients into
egg yolk mixture. Repeat three times. Fold in egg white mixture.
Line two greased 9-in. round baking pans with
waxed paper; greased the paper. Spread batter
evenly into pans. Bake at 350° for 20-25 minutes
or until cake springs back when lightly touched.
Cool for 10 minutes before removing from pans to
wire racks to cool completely.
In a mixing bowl, beat cream and confectioners'
sugar until stiff peaks form. Fold in apricots.
Split each cake into two layers. Spread filling
between layers and over sides of torte. Spread
jam over top. Garnish with whipped cream,
apricots and hazelnuts if desired. Store in the
refrigerator. Yield: 12-14 servings.
Source:
"http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=14080";
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Per Serving (excluding unknown items): 334
Calories; 22g Fat (57.3% calories from fat); 5g
Protein; 32g Carbohydrate; 1g Dietary Fiber;
115mg Cholesterol; 198mg Sodium. Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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