Hazelnut latte torte

Hazelnut latte torte is a hazelnut-coffee layer cake with a chocolate-hazelnut cream and a light whipped cream topping. Wonderful, elegant, and surprisingly simple to make. With its pronounced hazelnut and coffee flavours, it’s perfect for those who love this combination. The name says it all – Hazelnut Latte. Refined, classic, and elegant – here, flavour takes centre stage. Ideal for family gatherings or festive occasions.

Ingredients for the cake:

• 100 g butter
• 100 g hazelnuts, skins removed
• 300 g light brown sugar
• 90 ml (6 tablespoons) milk
• 1 teaspoon instant coffee powder
• 6 large eggs
• 175 g plain flour
• 2 tablespoons cornflour

All ingredients should be at room temperature.

Toast the hazelnuts in a dry pan, stirring frequently. Cool and finely chop.

In a small saucepan, heat the butter, milk, and coffee until the butter melts. Let cool slightly. Whisk the eggs and sugar until pale, thick, and tripled in volume (7 – 15 minutes depending on mixer). The mixture should fall in a ribbon and hold briefly on the surface. Slowly pour in the warm butter mixture while mixing. Sift in the flour and cornflour in two batches, folding gently. Add the chopped hazelnuts and fold in.

Divide between two lined 23 cm cake tins (or one 20 cm tin for a taller cake).

Bake at 170°C for about 25 minutes. Cool, then slice each cake into two layers (4 layers total).

Ingredients for soaking syrup:

• 30 ml coffee liqueur
• 50 ml brewed coffee
• 20 ml water

Mix together.

Ingredients for hazelnut-coffee cream:

• 400 g mascarpone, chilled
• 300 g chocolate-hazelnut spread (e.g. Nutella)
• 1 tablespoon instant coffee

Beat briefly until smooth and combined.

Ingredients for whipped cream topping:

• 150 ml double cream, chilled
• 2 tablespoons icing sugar
• 1 tablespoon instant coffee dissolved in 1 teaspoon boiling water (cooled)

Whip the cream with icing sugar. Reserve 2 tablespoons. Add coffee to the rest and mix gently.

Additionally:

• 50 g hazelnuts, toasted and finely chopped

Assembly:

Divide the hazelnut cream into 4 parts. Layer the cake, soaking each layer and spreading with cream. Use the remaining cream to cover the top and sides. Press chopped hazelnuts onto the sides. Spread the coffee whipped cream on top, then add the reserved whipped cream in the centre for decoration. Chill for at least 3 hours before serving.

Enjoy!

 

 

Adapted from BBC Good Food.