APRICOT HAZELNUT TORTE
Husband Gerry and I, married 36 years, love it when our children and grandchildren visit. One cake that gets "oohs" and "aahs" from the family every time is this luscious torte. It's as light as a feather and tastes heavenly. Plus, it looks so beautiful, it's perfect for special occasions.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.
Nutrition Facts :
APRICOT-HAZELNUT TRIANGLES
These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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