Haselnusstorte is a delicious cake, made with filberts or hazelnuts, and perfect for holiday celebrations. Simply wonderful.

Haselnusstorte (Hazelnut Torte)
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: German
Serves: 8
  • 5 eggs; large, separated
  • 3/4 Cup sugar
  • 6 Tablespoons ; water
  • 1 3/4 Cups cake flour; sifted
  • 1 teaspoon baking powder
  • 1 1/2 Cups hazelnuts (filberts); ground*
  • 1 teaspoon vanilla extract
  • 2 Tablespoons confectioners' sugar
  • 1 Cup cream; heavy, whipped
  • 1 Cup chopped hazelnuts,if desired
  • 15 chocolate and hazelnut candies (Ferrero-Rocher)
  1. Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water.
  2. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks.
  3. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan.
  4. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack.
  5. When completely cooled, split the cake into 2 layers.
  6. Fold the vanilla, confectioner's sugar, and remaining 1/2 cup of nuts into the whipped cream.
  7. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries or, coat the whipped cream frosting with crushed hazelnuts. Pipe decorative dollops of stiff whipped cream on the top of the cake and garnish with chocolate/hazelnut candies, if desired.
* Hazelnuts are available at most stores under the name of Filberts.
They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.

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