Hasselnottert (danish Hazelnut Torte)
Hasselnottert, or Danish Hazelnut Torte, is a classic dessert from Danish cuisine that is perfect for any special occasion. This rich and nutty torte is sure to impress your guests with its delicious flavor and beautiful presentation.
Ingredients
- 1 1/2 cups hazelnuts, toasted and skinned
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a food processor, pulse the hazelnuts and granulated sugar until finely ground.
- In a large bowl, cream the butter and hazelnut mixture until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt; gradually stir into the hazelnut mixture until well blended.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the torte to cool in the pan for 10 minutes, then remove the sides of the pan and transfer to a wire rack to cool completely.
- In a small bowl, whip the heavy cream and powdered sugar until stiff peaks form. Serve the torte with a dollop of whipped cream on top.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 6g
- Fat
- 26g
Supplies
9-inch springform pan Mixing bowls Food processor Whisk Wire rack
Tools
Oven Mixer
Serving suggestions
Serve the Hasselnottert with a hot cup of coffee or a glass of dessert wine for a delightful treat.
Tips & tricks
For an extra indulgent touch, drizzle the torte with melted chocolate before serving.
Cost
$15