Servings8 - 10
Hand on heart I have to say that hazelnuts are my favourite nut. If given a choice I will always go for the option that contains hazelnuts and I will sneak them into my bakes whenever I can. Here I have used them instead of wheat flour, which gives the sponge a delicate, light as air texture. The filling is fresh and as low sugar and fat as I could make it without using artificial sweeteners.
Peaches & Raspberry Torte
Makes a 20cm cake ø
For the Hazelnut Sponge
- 3 eggs (size M), separated
- Pinch of salt
- 40g + 35g caster sugar
- ½ tsp vanilla essence
- 100g roasted ground hazelnuts
- 1 tbsp cornflour
- 1 tsp baking powder
For the Filling
- 1 tin of peaches or 3 ripe peaches, skin removed and halved
- 4 gelatine leaves, soaked for 10 minutes in cold water
- 500g Quark
- 250g Ricotta
- 60g caster sugar
- 1 tsp vanilla essence
- 150ml double cream
- 200ml double cream
- 250g fresh raspberries
- 1 gelatine leaf, soaked for 10 minutes in cold water
- 1 tbsp lemon juice
- 70g icing sugar
- 50g roasted chopped hazelnuts
- Preheat the oven to 170C/150C fan. Grease and line the base of a 20cm springform with baking parchment.
- For the hazelnut sponge, beat the egg whites with the salt until stiff then slowly add 40g of caster sugar and continue beating until the mixture is thick and glossy.
- In a separate bowl, beat the egg yolks with the remaining 35g of sugar and the vanilla essence until thick and pale.
- Sift the cornflour and baking powder over the hazelnuts and stir to combine.
- Gently but swiftly, fold the egg whites into the egg yolks followed by the hazelnut mixture until combined.
- Spoon the mixture into the prepared tin and bake in the preheated oven for 25 minutes until golden, firm to the touch and a skewer inserted into the centre comes out clean.
- Loosen around the edges and turn the cake out onto a cooling rack.
- Once cooled, cut the cake in two, horizontally.
- To make the filling, beat together the Quark, Ricotta, caster sugar and vanilla essence until smooth.
- Dissolve the soaked gelatine in a little hot water and stir in 2 – 3 tbsp of the Quark mixture then stir this gelatine mixture into the remaining Quark mixture until combined. Chill.
- As soon as the mixture begins to set beat the cream to a soft set and fold into the Quark mixture.
- Drain the peaches or prepare the fresh peaches.
- Place the bottom sponge onto a serving plate and enclose with a close fitting cake ring.
- Spread the sponge with a thin layer of the cream then arrange the peaches over the top with the cut side facing down.
- Spoon over two thirds of the remaining cream so that the peaches are completely covered.
- Place the top sponge on top and lightly press down.
- Spread with the remaining cream and refrigerate for 3 – 4 hours or until set.
- Remove the cake ring.
- Puree 150g of the raspberries and press through a fine sieve. Stir in the lemon juice and sugar.
- Heat 2 tbsp of the raspberry puree until hot but not boiling and use to dissolve the squeezed out gelatine leaf.
- Slowly stir the remaining raspberries into the gelatine mixture and set aside to cool.
- Beat the cream until stiff but still spreadable and spread the sides of the cake with a thin layer of the cream.
- Place the remaining cream into a piping bag fitted with a star nozzle.
- Press the chopped hazelnuts into the cream around the cake.
- Pipe rosettes of cream around the top of the cake and top with fresh raspberries.
- Using a small spoon, drizzle the pureed raspberry over the top of the cake.
- Return the cake to the fridge for another 2 hours before serving.
To make the cake gluten free, use gluten free baking powder.
I have used Dr.Oetker Diamond gelatine leaves. If you are using a different brand please refer to the manufacturers instructions.