Austro-Hungarian Hazelnut Cream Torte (Haselnusscremetorte)

Austro-Hungarian Hazelnut Cream Torte (Haselnusscremetorte)

A decadent, nutty masterpiece with layers of hazelnut meringue, silky cream, and dark chocolate—a classic Viennese dessert!

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Ingredients

For the Hazelnut Meringue Layers:

• 4 large egg whites, room temp

• 1 cup (200g) granulated sugar

• 1 tsp vinegar or lemon juice

• 1½ cups (150g) finely ground hazelnuts (toasted & skinned)

• 1 tbsp cornstarch

For the Hazelnut Cream Filling:

• 2 cups (500ml) heavy cream, chilled

• ½ cup (100g) powdered sugar

• 1 tsp vanilla extract

• ¾ cup (200g) hazelnut praline paste (or Nutella for shortcut)

For the Chocolate Glaze:

• 4 oz (120g) dark chocolate, chopped

• ½ cup (120ml) heavy cream

• 1 tbsp honey or corn syrup (for shine)

Garnish:

• Toasted hazelnuts, chopped

• Gold leaf (optional, for elegance)

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Instructions

1. Make the Meringue Layers:

1. Preheat oven to 300°F (150°C). Line 3x 8-inch (20cm) cake pans with parchment (no grease!).

2. Whip egg whites with vinegar until foamy. Gradually add sugar until stiff, glossy peaks form.

3. Fold in ground hazelnuts + cornstarch gently.

4. Divide batter evenly among pans, smoothing tops. Bake 40-45 mins until dry. Turn off oven, leave inside 1 hour to cool slowly (prevents cracking).

2. Whip the Hazelnut Cream:

1. Beat heavy cream, powdered sugar, and vanilla to medium peaks.

2. Fold in praline paste (or Nutella) until smooth. Chill.

3. Assemble the Torte:

1. Place first meringue layer on a plate. Spread ½ hazelnut cream. Repeat with remaining layers.

2. Chill 4+ hours (or overnight) to set.

4. Add Chocolate Glaze:

1. Heat cream until steaming. Pour over chopped chocolate + honey. Let sit 2 mins, then stir until smooth.

2. Pour over chilled torte, letting it drip down sides.

3. Garnish with toasted hazelnuts and gold leaf.

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Pro Tips

🌰 Nut Prep: Toast hazelnuts at 350°F (175°C) for 10 mins, then rub off skins in a towel.
🍫 Shortcut: Use store-bought dacquoise layers if short on time.
❄️ Make Ahead: Torte tastes better after 24 hours—the meringue softens into cake-like layers!

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Serving Suggestion

Pair with:

• Viennese coffee (mit Schlagobers!)

• Dessert wine like Tokaji Aszú

This torte is a showstopper—rich, nutty, and perfectly balanced with bitter chocolate. Just like the grand cafés of Budapest! 🇦🇹✨

Would you like a dairy-free adaptation? Let me know!