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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources