Best 2 Pumpkin Hazelnut Torte Recipes
Pumpkin hazelnut torte is an exquisite dessert combining the delightful flavors of pumpkin and hazelnuts. With its smooth and creamy texture, it captivates the taste buds, offering a perfect balance of sweetness and a captivating nutty aroma. The crust is characterized by a buttery golden crust, while the filling is an irresistible combination of pumpkin puree, brown sugar, and spices, enveloped in a layer of decadent hazelnut dacquoise. This delightful treat is a perfect addition to your special meals and celebrations, leaving your guests yearning for more.
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PUMPKIN-HAZELNUT TORTE
Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
- In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
- Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 28 g, TransFat 2 g
PUMPKIN-HAZELNUT TORTE
Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
- In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
- Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 28 g, TransFat 2 g
Tips:
- To make sure the torte has a smooth texture, make sure to sift both the flour and the powdered sugar before using them.
- When adding the dry ingredients to the wet ingredients, do so gradually to avoid lumps.
- Be careful not to overmix the batter, as this can result in a tough torte.
- For a more intense pumpkin flavor, use fresh pumpkin puree instead of canned puree.
- You can also add spices like cinnamon, nutmeg, and ginger to the batter for a more festive flavor.
- Be sure to chill the torte for at least 2 hours before serving to allow the flavors to meld.
- Serve the torte with whipped cream or ice cream for a decadent dessert.
Conclusion:
This pumpkin hazelnut torte is a delicious and festive dessert that is perfect for any fall occasion. With its rich pumpkin flavor, nutty hazelnut crust, and creamy filling, this torte is sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this pumpkin hazelnut torte a try.
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