HAZELNUT MERINGUE TORTE — The Kitchen Scholar

SOURCE: ANNA BRONES AND JOHANNA KINDVALL. FIKA: THE ART OF THE SWEDISH COFFEE BREAK WITH RECIPES FOR PASTRIES, BREADS, AND OTHER TREATS.

This bilayered cream-frosted sweet violates conventional cake rules by having the three phases within each torte layer remain discrete after baking. The absence of egg whites renders the rich torte batter base sufficiently solid and dense in suspend… — This bilayered cream-frosted sweet violates conventional cake rules by having the three phases within each torte layer remain discrete after baking. The absence of egg whites renders the rich torte batter base sufficiently solid and dense in suspending the hazelnuts and chocolate in-between. The chocolate-hazelnut interface functions as a boundary that separates the meringue layer from blending with the torte batter. The top meringue layer provides the necessary weight for the sake of counterbalancing the rise of the torte batter. Therefore, what appears as a two-layer torte at first glance is actually a six-layered cake at the first bite.

Ingredients

Torte Batter

3 ounces/85 grams unsalted butter, softened

3/4 cup/150 grams granulated sugar

4 large egg yolks

1 teaspoon/5 mL pure vanilla extract OR vanilla bean paste

1/3 cup/80 mL full cream milk

3/4 cup/100 grams sifted cake flour OR all-purpose flour

1 1/2 teaspoon/6 grams baking powder, preferably double acting

2/3 cup/120 grams chocolate chips, preferably bittersweet

3/4 cup/100 grams hazelnuts, skinned, toasted and finely chopped

Meringue Layer

4 large egg whites, at room temperature

1/2 cup/100 grams granulated sugar

Topping

1 cup/240 mL well-chilled heavy cream

1 to 2 tablespoons/10 to 20 grams chocolate shavings

Hazelnuts, skinned, toasted and split into halves

Specific Equipment

2 large mixing bowls

Wire whisk

Large mixing spoon OR spatula stirrer

Stand mixer or hand mixer equipped with a whisk attachment

2 9-inch/23-cm cake pans, preferably springform cake pans, greased with butter

Spatula spreader

Cooling rack

Serves 6 to 8

Instructions

1. Preheat oven to 300°F/150°C.

2. Cream the butter and sugar together in a mixing bowl with a wire whisk until the mixture is pale yellow and fluffy. Beat in the eggs gradually and continue whisking in vanilla extract or bean paste and milk until well-blended. Stir in the flour and baking powder using a mixing spoon or spatula stirrer until the batter is smooth and well-blended.

3. Beat the egg whites in another mixing bowl using a stand mixer or hand mixer equipped with a whisk attachment until soft peaks form. Add the sugar gradually by 2 tablespoon/25 gram-batches and continue beating until stiff and glossy peaks form.

4. Pour the torte batter equally to the two cake pans and spread the batter thinly with a spatula spreader so the batter reaches the edges of the cake pan. Sprinkle chocolate chips and hazelnuts evenly over both torte batters.

5. Layer the meringue over the assembled torte layers, spreading the meringue evenly with a spatula spreader to completely cover the chocolate chips and hazelnuts.

6. Bake for 40 minutes or until the meringue is golden brown and looks crispy to the touch. Remove from oven and let the cake pans cool on a wire rack for 1 hour.

7. Beat the heavy cream with a wire whisk until doubled in volume doubles and soft peaks are formed. Set aside in the refrigerator.

8. Place one layer of torte on a serving platter and spread a layer of cream on top with a spatula spreader. Cover the cream with another layer of torte and spread another layer of cream on top. Sprinkle the top with chocolate shavings and hazelnuts.

Apr 23 HAZELNUT MERINGUE TORTE