8 - 10


35 min


25 min

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
To Decorate
  • 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
  1. Preheat the oven to 170C/150C fan. Grease and line the base of a 20cm springform with baking parchment.
  2. 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.
  3. In a separate bowl, beat the egg yolks with the remaining 35g of sugar and the vanilla essence until thick and pale.
  4. Sift the cornflour and baking powder over the hazelnuts and stir to combine.
  5. Gently but swiftly, fold the egg whites into the egg yolks followed by the hazelnut mixture until combined.
  6. 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.
  7. Loosen around the edges and turn the cake out onto a cooling rack.
  8. Once cooled, cut the cake in two, horizontally.
  9. To make the filling, beat together the Quark, Ricotta, caster sugar and vanilla essence until smooth.
  10. 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.
  11. As soon as the mixture begins to set beat the cream to a soft set and fold into the Quark mixture.
  12. Drain the peaches or prepare the fresh peaches.
  13. Place the bottom sponge onto a serving plate and enclose with a close fitting cake ring.
  14. Spread the sponge with a thin layer of the cream then arrange the peaches over the top with the cut side facing down.
  15. Spoon over two thirds of the remaining cream so that the peaches are completely covered.
  16. Place the top sponge on top and lightly press down.
  17. Spread with the remaining cream and refrigerate for 3 – 4 hours or until set.
  18. Remove the cake ring.
  19. Puree 150g of the raspberries and press through a fine sieve. Stir in the lemon juice and sugar.
  20. Heat 2 tbsp of the raspberry puree until hot but not boiling and use to dissolve the squeezed out gelatine leaf.
  21. Slowly stir the remaining raspberries into the gelatine mixture and set aside to cool.
  22. Beat the cream until stiff but still spreadable and spread the sides of the cake with a thin layer of the cream.
  23. Place the remaining cream into a piping bag fitted with a star nozzle.
  24. Press the chopped hazelnuts into the cream around the cake.
  25. Pipe rosettes of cream around the top of the cake and top with fresh raspberries.
  26. Using a small spoon, drizzle the pureed raspberry over the top of the cake.
  27. 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.

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