Coffee & nut doboztorte

Coffee & nut doboztorte

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
4 eggs
165g caster sugar
185g plain flour, sifted

Coffee butter cream

Quantity Ingredient
75g caster sugar
1/2 cup water
3 egg yolks
250g unsalted butter, creamed
1/2 cup toasted ground hazelnuts
1 tablespoon coffee essence

Caramel

Quantity Ingredient
150g caster sugar
1/3 cup water

Decoration

Quantity Ingredient
1/2 cup toasted ground hazelnuts
8 whole hazelnuts

Method

  1. Line three baking trays with baking paper. Using a cake tin or plate as a guide, mark five 20 cm circles on the trays: two circles on two of the trays and one on the third tray.
  2. Whisk the eggs with the sugar in a heatproof bowl over a saucepan of very hot water off the heat until the mixture is thick and mousse-like. Remove from the saucepan and continue whisking until the bowl is cold. Using a metal spoon, fold in the sifted flour, lightly and thoroughly. Divide the mixture into five portions and spread inside each circle on the prepared trays. Bake for 5–8 minutes or until pale golden brown. Remove from the oven. Using a sharp knife, trim rounds if necessary. Cool on wire racks.
  3. To make the coffee butter cream, dissolve the sugar in the water in a small saucepan, stirring, over medium heat. Bring to the boil and boil for 5–6 minutes, without stirring, until the syrup reaches thread stage.Pour onto the egg yolks and whisk until thick and mousse-like. Gradually beat in the creamed butter, hazelnuts and coffee essence.
  4. Place one round of cake on an oiled baking tray ready to coat with caramel.
  5. To make the caramel, combine the sugar and water in a heavy saucepan over very low heat and stir until the sugar dissolves. Increase the heat, bring to the boil and boil steadily, without stirring, until the mixture is a rich dark brown. Pour at once over the round of cake. Cool for a few minutes until on the point of setting, then mark into eight portions with an oiled knife and trim around edges. To assemble the torte, sandwich the cake rounds together with half the butter cream, placing the caramel-covered round on top. Spread the sides of the cake with half the remaining butter cream, and press ground hazelnuts onto sides. Using the rest of the butter cream, pipe a rosette on each caramel portion and decorate with whole hazelnuts.

Note

  • Baking the rounds of cake can be done in rotation using one baking tray.
Tags:
baking
bakery
margaret
fulton
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