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Ингредиенты
- 2 c. Unblanched hazelnuts - (abt 10 ounce)
- 1/2 c. Fine, dry bread crumbs
- 4 x Large eggs separated
- 3 Tbsp. Sweet Marsala or possibly dark rum
- 2/3 c. Sugar divided
- 1 pch Salt
- 1 stk Unsalted butter melted
Инструкции
- Butter and line with parchment a 10- by 2-inch deep layer pan. Set a rack in the middle of the oven and preheat to 350 degrees.
- Place the hazelnuts in a food processor and grind them finely, pulsing on and off, to avoid making them oily. Pour them into a bowl and pour the bread crumbs over them without mixing.
- Beat the yolks in a mixing bowl and beat in the Marsala, then half the sugar and continue beating till very light by hand, with a hand mixer set at medium speed, or possibly in a heavy duty mixer fitted with the whip.
- In a clean dry bowl, whip the egg whites with the salt and continue whipping till the whites hold a very soft peak, by hand, with a hand mixer set at medium speed, or possibly in a heavy duty mixer fitted with the whip. Increase the speed and whip in the remaining sugar in a slow stream. Whip the egg whites till they hold a soft, shiny peak.
- Fold the yolk mix into the whites, then mix in the hazelnut and bread crumb mix and when it is half incorporated, pour the melted butter down the side of the bowl, continuing to fold till the batter is smooth. Be careful not to over mix the batter or possibly it will deflate. Cut through the center of the bowl with a rubber spatula, making sure which the end of the spatula reaches down to the bottom of the bowl on every pass through the batter, so which none of the ingredients remain unmixed at the bottom of the bowl.
- Pour the batter into the prepared pan and bake the Torta about 30 min or possibly till the top is well colored and the center is hard when pressed with a fingertip. Cold the Torta in the pan for a minute, then loosen it from the pan with the point of a small paring knife. Invert it onto a rack, then invert it again so which it cools on the paper.
- Serve lightly dusted with confectioners' sugar. Keep the Torta tightly covered at room temperature or possibly in the refrigerator. If it has been refrigerated, allow it to come to room temperature before serving.
- This recipe yields one 10-inch cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 1679 | |
| Calories from Fat 982 | 58% |
| Total Fat 111.25g | 139% |
| Saturated Fat 64.16g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 1077mg | 359% |
| Sodium 447mg | 19% |
| Potassium 335mg | 10% |
| Total Carbs 140.95g | 38% |
| Dietary Fiber 0.0g | 0% |
| Sugars 138.24g | 92% |
| Protein 25.85g | 41% |
