Here’s a refined, indulgent dessert recipe for an Austro-Hungarian Hazelnut Cream Torte — a traditional, old-world style cake with layers of tender hazelnut sponge and silky pastry cream or buttercream. Rich, nutty, and elegant, it’s a beloved dessert from the Austro-Hungarian culinary tradition, often served during holidays or special celebrations.
🇦🇹🇭🇺🌰 Austro-Hungarian Hazelnut Cream Torte
🕒 Prep Time: 40 minutes
🕒 Cook Time: 30–35 minutes
🕒 Assembly & Chill: 1–2 hours
🍽️ Serves: 10–12
🧂 Ingredients
For the Hazelnut Sponge Cake:
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6 large eggs, separated
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1 cup (200g) granulated sugar, divided
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1 tsp vanilla extract
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1 ½ cups (150g) finely ground toasted hazelnuts
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1/4 cup (30g) cake flour (or use finely ground breadcrumbs for a more traditional take)
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Pinch of salt
For the Pastry Cream Filling (Crème Pâtissière style):
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2 cups (480ml) whole milk
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1/2 cup (100g) granulated sugar
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4 egg yolks
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3 tbsp cornstarch
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1 tsp vanilla extract
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2 tbsp unsalted butter
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(Optional: 1–2 tbsp hazelnut liqueur like Frangelico)
Optional Hazelnut Buttercream Variation:
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Mix 1/2 cup softened butter into the chilled pastry cream for a richer, fluffier filling.
Garnish:
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Toasted hazelnut pieces
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Chocolate curls or shavings
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Powdered sugar (optional)
🔥 Instructions
1. Toast & grind hazelnuts:
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Lightly toast hazelnuts in a 350°F (175°C) oven for 8–10 minutes.
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Rub off skins with a clean towel, let cool, and finely grind (not too oily).
2. Make the sponge cake:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch (or 9-inch) round cake pans.
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In a clean bowl, whip egg whites with a pinch of salt until foamy. Gradually add half the sugar (1/2 cup) and beat until stiff peaks form.
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In another bowl, beat egg yolks with remaining sugar (1/2 cup) until pale and thick. Mix in vanilla.
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Gently fold ground hazelnuts and flour into the egg yolk mixture.
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Carefully fold in the whipped egg whites in 3 parts, keeping the mixture airy.
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Divide batter evenly between the pans and bake for 25–30 minutes, or until golden and springy.
Let cool completely before slicing or assembling.
3. Make the pastry cream:
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Heat the milk in a saucepan until just about to simmer.
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In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly pour the hot milk into the egg mixture while whisking constantly to temper.
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Return to saucepan and cook over medium heat, stirring constantly until thickened (2–3 minutes).
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Remove from heat, stir in butter, vanilla, and hazelnut liqueur (if using).
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Transfer to a bowl, press plastic wrap directly on the surface, and chill until completely cool.
4. Assemble the Torte:
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Slice the cake layers horizontally (if making 4 thinner layers) or leave them as 2 thick layers.
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Place one cake layer on a serving platter. Spread with a generous layer of the pastry cream or hazelnut buttercream.
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Repeat with remaining layers and cream.
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Smooth the top and sides with more cream or leave the sides bare for a rustic look.
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Chill for at least 1 hour before serving — the flavors will meld beautifully.
🎩 To Finish:
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Top with chopped toasted hazelnuts and/or chocolate shavings.
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Dust with powdered sugar if desired.
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Serve with espresso or strong black tea for the full Austro-Hungarian café experience.
💡 Tips & Variations
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Make ahead: Cake layers and pastry cream can be made a day in advance. Assemble before serving day.
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No hazelnuts? Use almonds or walnuts for regional variations.
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Add a glaze: Pour a thin chocolate ganache over the top for a glossy finish.
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Elegant twist: Layer with thinly spread apricot jam beneath the cream for Viennese flair.