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Gallery Three-Nut Torte Recipe Summary Servings: 12
Ingredients Ingredient Checklist Unsalted butter, for pans All-purpose flour, for pans 6 large eggs, separated 1/4 cup plus 3 tablespoons sugar 3/4 cup finely ground toasted walnuts 1/2 cup finely ground toasted hazelnuts 1/2 cup finely ground toasted blanched almonds 3 ounces bittersweet chocolate, finely chopped or grated 1 tablespoon finely grated orange zest 1/2 teaspoon baking powder 1/4 teaspoon salt Praline Buttercream Chocolate Ganache for Three-Nut Torte
Gallery Three-Nut Torte
Recipe Summary Servings: 12
Gallery
Three-Nut Torte
Three-Nut Torte
Three-Nut Torte
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- Unsalted butter, for pans All-purpose flour, for pans 6 large eggs, separated 1/4 cup plus 3 tablespoons sugar 3/4 cup finely ground toasted walnuts 1/2 cup finely ground toasted hazelnuts 1/2 cup finely ground toasted blanched almonds 3 ounces bittersweet chocolate, finely chopped or grated 1 tablespoon finely grated orange zest 1/2 teaspoon baking powder 1/4 teaspoon salt Praline Buttercream Chocolate Ganache for Three-Nut Torte
Directions
Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.
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All Reviews for Three-Nut Torte
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
