Recipe(tried): Torte recipes [x8]

Tortes are traditionally flourless recipes. They are common in European cooking.

HAZEL NUT CAKE(HASELNU TORTE)
6 eggs (separate egg whites and yolks)
1 cup sugar
3/4 cup finely ground hazel nuts
3/4 cup bread crumbs (plain)
2 teaspoons baking powder
2 cups whipping cream
1 cup powdered sugar
1 envelope unflavored gelatine
2 1/2 tablespoons cold water
Beat egg yokes with 1 cup of sugar until creamy (about 5 minutes). Mix the ground nuts with the bread crumbs and baking powder and then add to the egg mixture. Beat the egg whites until stiff and carefully fold into the mixture. Pour the mixture into a greased and floured (bottom only) springform pan (10" X 3"). Bake in a preheated oven at 375 for 40 minutes. Take out of the oven and immediately turn over on a platter to cool. Once the cake is cold cut it into two layers and set it aside. Place the cold water in a saucepan and sprinkle the gelatine over it. Stir this mixture over hot water in a double boiler until the gelatine is dissolved and cool slightly. Beat 2 cups whipping cream with powdered sugar until fairly stiff. Add gelatine mixture slowly, beating until stiff. Spread of it over the bottom layer. Place the second layer on top and cover the entire cake with the rest of the mixture. Decorate with nuts and place in the refrigerator for one hour. Makes one 10" cake

CHOCOLATE NUT TORTE
6 ozs butter
4 ozs caster sugar
7 eggs, separated
4 ozs dark chocolate, melted
4 ozs ground almonds
1/2 teaspoon baking powder
2 ozs flaked almonds
Icing
2 eggs
1/2 teaspoon cornflour
2 ozs dark chocolate, melted
2 ozs butter
2 ozs ground almonds
Cream the butter and the sugar together until light and fluffy. Beat in the egg yolks, one at a time. Beat in the melted chocolate and fold in the ground almonds.
Beat the egg whites until they stand in peaks and fold them into the cake mixture. Pour the mixture into a well-greased spring-form cake tin and bake in the oven for 30 minutes at gas mark 5, 180 C. Remove from the tin and allow to cool.
Icing
To make the icing, mix the eggs, sugar and cornflour on the top of a double boiler, stirring all the time until the mixture begins to thicken. Do not let it boil because the eggs will scramble. Cool a little and stir in the chocolate. Beat in the butter a little at a time. Cool a little and fold in the ground almonds. When this mixture is cool, spread over the cake.

DOUBLE NUT TORTE
4 cups nuts
1 1/2 cups sugar
3/4 cup butter or margarine
5 large eggs -- separated
1 1/2 tablespoons lemon juice
1 tablespoon lemon peel -- grated
1/3 cup all-purpose flour
Roast 1 1/2 cups of the nuts in oven. When roasted, place in a food processor and grind until finely ground.
In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 - 25 minutes.
To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly browner, about 15 - 20 minutes longer. Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

HUNGARIAN HAZELNUT TORTE
2/3 cup hazelnuts, toasted
2/3 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 large eggs, separated
2/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, cooled slightly
Preheat oven to 350 F. Butter and flour 9-inch diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour. Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter. Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 10 minutes. Transfer pan to rack; cool cake 10 minutes. Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack. Remove pan bottom and parchment paper. Cool. Serve with fruit, custard, ice cream or fruit sauce.

LORNA'S CRUSHED NUT TORTE
1 cup butter
1 cup sugar
3 eggs
8 ounces pecans, ground to a meal
2/3 cup flour
1 teaspoon grated lemon peel
Filling:
8 oz. cream cheese
1/2 cup sugar
1 teaspoon vanilla
Cream butter and sugar well. Add eggs, one at a time, blending completely before the next egg. Add flour, meal and lemon peel. Blend completely. Spread evenly into two 8-inch round cake pans. Bake for 30 minutes at 350 F.
For the filling, cream together cream cheese and sugar. Add vanilla. Spread between completely cooled cakes. Glaze with a fruit sauce.

HUNGARIAN WALNUT TORTE
10 oz powdered sugar
1 lb walnuts (ground fine)
10 eggs
4 tbsp. flour
1 tsp baking powder
1 tsp rum
1 tbsp vanilla
Separate the eggs. Mix up the egg yolks and then put in the egg whites beaten hard. (I have made this recipe with only egg whites to save my friends' arteries. It still comes out great.) Mix in the walnuts and sugar, flour, baking powder, rum, and vanilla into a thick mixture. Put in a buttered and floured pan. Note: The walnuts act as flour and oil in this recipe.
OVEN TIME: 35-40 minutes OVEN TEMP: 350 degrees

WALNUT TORTE
3 1/4 cups chopped walnuts
3 Tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated at room temperature
1 cup sugar
1 cup heavy or whipping cream
Reserve 1 tablespoon of walnuts for garnish. Finely grind remaining walnuts. Preheat oven to 350 F. Grease two 8-inch round cake pans, line with waxed paper or grease paper. In medium bowl combine ground walnuts, flour, baking powder and salt. In large bowl with mixer at high speed, beat egg whites until soft peaks form. In small bowl with mixer at high speed, beat egg yolks and sugar until thick and lemon colored. With wire whisk or rubber spatula, gently fold nut mixture, then yolk mixture into beaten egg whites. Pour batter into prepared pans. Bake 25-30 minutes until top of cake springs back when touched with finger. Cool cake in pans on wire racks 5 minutes. Remove from pans, remove waxed paper and cool cake layers completely on wire racks.
To serve: In small bowl with mixer at medium speed, beat cream until soft peaks form. Place one cake layer on cake plate, spread with about 1/2 of whipped cream. Top with second cake layer. Spread top of cake with remaining whipped cream, sprinkle with chopped walnuts. Refrigerate cake until serving time.
Source: John B. Sanfilippo & Son, Inc.

ALMOND TORTE
1 c, sugar
6 eggs, separated
1 c. ground unbleached almonds
Juice and peel of 1 lemon
1 c. toasted bread crumbs
1/4 tsp. salt
Chocolate butter cream icing
1/2 tsp. cinnamon
Cream sugar and egg yolks until smooth, light and fluffy. Add the lemon peel, juice, cinnamon, almonds and enough crumbs to make a light batter. Thoroughly blend. Beat egg whites until very stiff and gently fold into the batter. Bake in greased 8-inch tube pan at 350 for about 1 hour. Let cool in pan. Cover with chocolate butter cream icing.