Hazelnut Cake (Nussshaumtorte)

By Moira Hodgson

Published November 13, 1982

Total Time
45 minutes
Rating
4(27)
Comments
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Featured in: FOOD By Moira Hodgson

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Ingredients

Yield:12 servings

  • 4 to 6 egg yolks

  • 1 ½ cups sugar

  • 1 cup hazelnuts

  • 4 to 6 egg whites

  • 1 cup bread crumbs

  • 1 tablespoon butter (for buttering the pan)

  • ½ tablespoon flour (for flouring the pan)

COFFEE CREAM

  • 6 tablespoons butter, at room temperature

  • ½ cup sugar

  • 2 tablespoons strong espresso coffee

  • ¾ cup whole hazelnuts, coarsely ground

COFFEE GLAZE

  • 3 cups powdered sugar

  • 1 egg white

  • 2 tablespoons strong espresso coffee

  • Caramelized sugar

  • ½ cup granulated sugar

  • ¼ cup water

  • About 12 whole hazelnuts

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

84 grams carbs; 78 milligrams cholesterol; 538 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 2 grams fiber; 93 milligrams sodium; 7 grams protein; 74 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Beat egg yolks and sugar until thick and sticky. Grind the nuts finely (but not too fine) and toast them lightly.

  2. Step 2

    Beat the egg whites until stiff and mix with the bread crumbs. Fold in the sugar-egg yolk mixture and the nuts.

  3. Step 3

    Butter and lightly flour a nine-inch spring-form pan. Pour batter into pan and bake for 30 minutes. The cake is done when a skewer inserted in the center comes out clean.

  4. Step 4

    Meanwhile, make the coffee cream. Beat the butter until smooth and add the sugar. Beat until pale. Add the coffee and hazelnuts and mix thoroughly.

  5. Step 5

    When the cake has cooled, cut it in half lengthwise and spread with the coffee cream.

  6. Step 6

    Meanwhile, make the glaze. Sieve the powdered sugar into a saucepan and add the egg white and espresso. Warm slightly, stirring constantly, until you have a glaze.

  7. Step 7

    Glaze the cake. Make the caramelized sugar by dissolving the granulated sugar in the water in a small saucepan over low heat. Bring the mixture to a boil and cook until it turns a rich golden brown. With a pair of metal tongs, dip each nut into the syrup and place it on a piece of wax paper. When the syrup hardens, decorate the cake with the nuts so that there is one hazelnut for each serving.

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Ratings

4 out of 5
27 user ratings
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Comments

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Maggie

I like the flavor but found the cake way too sweet. What killed it for me, though, was the impossibility of slicing it neatly; it crumbled to pieces when I tried to slice layers. So, very tasty crumbs, not to be served.

Leslie

This recipe is a great concept - a hazelnut and espresso cake - might be a good enough concept to work on improving. The instructions tell you four to six eggs -use 5 egg whites for the cake and 6 yolks, save the final eggwhite for the glaze. Bake at least an additional 15 minutes - testing for done is difficult because of the cake's crust. The filling is awesome, but it, and the glaze, make 2x what you need.
I will probably try to make this one again.

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