Hazelnut Mocha Meringue Torte

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Hazelnut and coffee are a great combination, and this torte has it all: crunchy hazelnuts, crispy hazelnut meringue, and a luscious coffee-flavored buttercream. For this cake I used the recipe of the famous retired Dutch pastry chef, Cees Holtkamp. I’ve posted a hazelnut meringue cake with a simplified buttercream before, and CampariGirl commented that I should try to make the real thing. To make buttercream, you first need to make pastry cream. This cake is a lot of work, but it is worth it!

Ingredients

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For a 24 cm (9″) torte

2 egg whites

pinch of salt

110 grams (9 Tbsp) sugar

85 grams (1/3 cup) confectioners’ sugar

190 grams (1 1/3 cup) hazelnuts

For the buttercream

100 grams (1/2 cup) sugar

150 grams unsalted butter, soft

250 ml (1 cup) whole milk

1/2 vanilla bean

25 grams (2 Tbsp) flour

2 egg yolks

To flavor the buttercream

1 Tbsp espresso or very strong coffee

1 tsp brown sugar

1 tsp instant espresso powder

Preparation

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Add the teaspoon of brown sugar to the espresso.

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Add the instant espresso powder.

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Stir and allow to cool.

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Toast the hazelnuts for 10 minutes at 160ºC/320ºF.

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Put most of the milk in a saucepan, reserving a couple of tablespoons. Add the vanilla bean, cut in half lengthwise, and bring to a boil.

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Put the flour with the egg yolks in a bowl. Add the reserved cold milk.

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Whisk until the mixture is smooth.

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When the milk boils, turn off the heat.

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Add the hot milk to the egg yolk mixture in a thin stream…

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…whisking constantly.

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Return the mixture to the saucepan.

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Cook, stirring, over medium heat until the pastry cream thickens. Turn off the heat.

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Add 50 grams (1/4 cup) of sugar, and stir until the sugar has melted.

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Cover with plastic wrap such that the foil touches the surface of the pastry cream. This will prevent the formation of a skin.

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Put the egg whites in the bowl of a stand mixer with a pinch of salt. Use the balloon whisk to beat the egg whites until soft peaks form.

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Add 110 grams of sugar while the motor runs.

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Keep the motor running until the egg whites show stiff peaks when you lift the whisk.

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Combine the confectioners’ sugar with 75 grams of the hazelnuts in a food processor.

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Grind to obtain a fine powder. Keep 2 tablespoons of this mixture separate.

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Add the hazelnut powder to the meringue.

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Gently fold the hazelnut powder into the meringue, working from the bottom.

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Line two baking sheets with parchment paper. On each baking sheet, create a 24 cm (9″) circle of the hazelnut meringue.

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It helps to use springform pans…

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…to make nice circles.

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Bake the meringue circles at 120ºC/250ºF (fan forced) for 45 minutes.

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Allow the meringue circles to cool.

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Combine the pastry cream, the remaining 50 grams sugar, the reserved 2 tablespoons of the ground hazelnut mixture, and the coffee mixture in the bowl of the stand mixer.

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Whisk to mix.

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Add the butter in cubes.

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Whisk to mix.

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Holtkamp advises to use a blowdrier to warm up the bowl to make it easier to whip the butter in the cream. Since I don’t have a blowdrier, I resorted to using an immersion blender instead.

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The object is to get a smooth mocha-flavored buttercream.

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Transfer the cream to a piping bag.

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Take one of the two circles of hazelnut meringue.

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Put a layer of buttercream on top.

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Flatten the buttercream with a spatula.

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Arrange the other circle of hazelnut meringue on top.

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Cover the top and sides with buttercream.

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Reserve some hazelnuts for decorating the top, and roughly chop the rest.

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Decorate the top with hazelnuts and the sides with the chopped hazelnuts.

Store in the refrigerator. This torte is best the next day.

Flashback

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Although flaking is a bit of an issue for serving, cod sous-vide has a great texture.

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9 thoughts on “Hazelnut Mocha Meringue Torte

  1. There is a fund raising event here later in May called Biggest Morning Tea and so I have started looking for ideas.

    This torte looks delicious and I am sure it will be something to try. (With a little help!)

    Will check out the flourless chocolate cake and some cherry cookies.

    Liked by 1 person

  2. – I was thinking of making hazelnut dacquoise again… and here I see a wonderful version of it. I love everything mocha, and this smooth mocha-flavored buttercream would be perfect for it! 😛
    – I explored some of your latest recipes and enjoyed to see very unique/rare ingredients used. Quite intriguing and entertaining! 🙂

    Liked by 1 person

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