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 menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources