This cake is my idea of heaven. I adore hazelnuts and love fresh cherries and the addition of the chocolate glaze makes this my king of cakes. It reminds me of a trip to the Austrian lakes visiting my uncle with my parents when I was a child and we had a delicious hazelnut torte in a local café.
This is fairly easy to make but do allow plenty of time for chilling, better overnight.
Cherry & Hazelnut Torte
For the Hazelnut Cream
- 50g + 20g roasted ground hazelnuts
- 130ml whole milk
- 3 gelatine leaves, soaked for 10 minutes in cold water
- 500ml double cream
- 40g caster sugar
- 50g chopped roasted hazelnuts
For the Sponge
- 5 large eggs, separated
- 170g caster sugar
- 3-4 tbsp tepid water
- 1 tsp vanilla essence
- pinch of salt
- 150g plain flour
- 1 tsp baking powder
- 150g ground roasted hazelnuts
For the Cherry Filling
- 2 x 720g jars of cherries, drained and juices reserved
- 75g cornflour
- 420ml of reserved cherry juice
For the Chocolate Glaze
- 200ml of Chocolate Glaçage (See Basics)
- 200ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla essence
- 250g fresh cherries
- In a small saucepan, bring the milk to a boil and add 20g of the ground hazelnuts.
- Set aside to infuse for a minimum of 30 minutes.
- To make the sponge, grease a 23cm springform and line the base with baking parchment. Preheat the oven to 180C/160C fan.
- In a large bowl or the bowl of your stand mixer, beat together the egg yolks, caster sugar, vanilla essence and water until pale and fluffy.
- In a separate clean bowl, beat the egg whites with the salt until stiff but not dry.
- In a bowl sift together the flour and baking powder and stir in the hazelnuts.
- Fold a third of the beaten egg whites into the egg yolk mixture.
- Add the remaining egg whites and the flour mixture and gently but swiftly fold everything together until fully incorporated.
- Spoon the mixture into the prepared tin and bake in the preheated oven for 30 – 35 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
- Turn the cake out onto a cooling rack and leave to cool completely.
- To make the cherry filling, mix the cornflour with 120ml of the cherry juice to a smooth paste.
- In a saucepan, bring the remaining 300ml of cherry juice to a simmer and stir in the cornflour mixture. Simmer the mixture for 1 – 2 minutes before folding in the cherries. Set aside to cool completely.
- To make the hazelnut cream, beat the cream with the sugar until thick and creamy but not stiff.
- Heat the hazelnut milk until hot but not boiling and add the squeezed out gelatine. Leave to cool for 10 minutes.
- Stir 2 tbsp of the cream into the gelatine mixture then fold in the remaining cream and the chopped and ground hazelnuts until combined.
- To assemble the cake, cut the cake into three horizontally.
- Place the first sponge onto a serving plate and enclose with a cake ring.
- Spread with half the cherry filling. Spoon over half of the hazelnut cream and top with the second sponge.
- Repeat with the remaining cherry filling and hazelnut cream and top with the third sponge.
- Place the cake in the fridge for a minimum of 6 hours or better overnight.
- Remove the cake ring by running a knife around the edge or by heating the cake ring slightly with a cook’s blowtorch.
- Beat the cream with the sugar and vanilla essence until thick but spreadable.
- Spread the cream around the outside and top of the cake.
- Pour over the Chocolate Glaçage and leave to set in the fridge for an hour before piling the fresh cherries on top.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufacturer’s instructions.