Nuss Sahne Torte (German hazelnut cake)
Best cake I ever made. So fluffy, super moist, hazelnutty, sweet. All the good things.
Nuss-Sahne-Torte is a German nut and whipped cream torte, which can be based off any nut, although the most authentic choice is hazelnut.
It’s important that you are using roasted hazelnuts in this recipe, otherwise the flavour will be completely different. Roasting the nuts enhances their flavours and releases their natural oils which leaves you with that deep, Nutella-ey flavour that we all love.
It’s super light and fluffy and the hazelnuts add the perfect flavour, without the cake feeling heavy at all.
Recipe, makes 1 mini cake to serve 1-2;
THE CAKE
1 egg
25g sugar
Drop of rum (optional)
15g softened butter
Pinch salt
15g ground hazelnuts
15g self raising flour
1/2 tsp baking powder
THE CREAM
200g cream cheese
3 tbsp thick plain yogurt
2 tbsp syrup or sweetener of choice
2 tbsp ground hazelnuts
TO TOP
Whole hazelnuts
Chopped hazelnuts
Chocolate flakes
Method
Roast 100g hazelnuts if you haven’t already got roasted ones - roast for 12 mins in an oven at 180, then leave to cool completely (then blitz half in a blender for a couple of seconds until they’re ground and leave the others whole)
Preheat the oven to 170°C and line a small cake tin
Whisk the egg and the sugar until the mixture has thickened - this takes 2-3 mins
Add your softened butter, or hazelnut butter if you have any and mix through well
In a separate bowl, mix the flour, ground hazelnuts a pinch of salt and baking powder
Add the dry ingredients to the egg mix and mix through well
Pour the batter into the lined cake tin and bake for about 20 mins until risen and golden brown
Meanwhile, mix the cream cheese, yogurt and syrup until smooth. Put half into a piping bag with a nozzle, then add the ground hazelnuts to the other half of the mix and mix through well
Leave the cake to cool, then slice in half and put a layer of the cream cheese and hazelnut mix on the bottom half, place the other half on top, then cover the whole cake with the remaining cream cheese
Crush some hazelnuts, either in a plastic bag with a rolling pin, or with a pestle and mortar, then press around the outside
Pipe some small blobs around the circumference, then add some more crushed hazelnuts to the centre
Leave to cool in the fridge for 30 mins, then serve.
Notes + Variations:
PLEASE PLEASE PLEASE, use roasted hazelnuts. I roast mine for 12-15 mins at 180°C.
