Hazelnut Apricot Torte

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
10

This torte is a feast for the eyes as well as the palate. Layers of cake are filled with apricot and spread with white chocolate cream. Chopped hazelnuts add delicate flavor and crunch.

Ingredients

3 oz. white chocolate
5 egg whites
1⁄4 tsp. cream of tartar
1⁄2 cup sugar, divided
2 tbsp. butter, softened
4 egg yolks
1⁄3 cup cake flour
1 tsp. baking flour
1 tsp. salt
3⁄4 cup Oregon hazelnuts, roasted and finely ground

Filling:
3 cups heavy cream
10 oz. white chocolate
3 tbsp. hazelnut liqueur
3⁄4 cup apricot jam
1 1⁄2 cups roasted Oregon hazelnuts, coarsely chopped

Steps

1. Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites until frothy. Add cream of tartar and gradually add 2 tbsp. of the sugar. Whip to firm, but not dry, peaks and set aside.

2. Cream butter and remaining sugar. Beat in yolks and mix in along with the hazelnuts. Lighten batter by whisking in 1 cup of the egg whites. Gently fold in remaining whites. Pour into greased, parchment-lined 11 x 17 x 1-inch baking pan. Bake in 375° F. oven for 10-12 min. or until golden.

3. For filling, heat cream to simmering. Remove from heat and stir in white chocolate until melted. Transfer to bowl and chill. When cold, beat to medium whipped cream consistency; beat in liqueur. Remove 1 1⁄2 cups of the filling and whisk in 1⁄4 cup apricot jam.

4. To assemble, trim edges off cake. Slice vertically in 4 equal pieces, about 3 1⁄2-in. long x 10-in. long. Stack three layers, spreading each with apricot jam and 1⁄3 of the apricot filling. Place fourth layer on top and spread top and sides with white chocolate cream. Press chopped hazelnuts into sides and decorate top with apricot jam and white chocolate rosettes. Keep refrigerated.

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources