Ingredients with Measurements:
- 1 cup hazelnuts, toasted and chopped
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 eggs, separated
- 1/4 cup strong brewed coffee
- 1/4 cup hazelnut liqueur
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar
Special equipment needed:
- 3 8-inch cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the cake pans and line them with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg yolks one at a time, mixing well after each addition.
5. Add the coffee and hazelnut liqueur to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
8. Gently fold the egg whites into the batter until just combined.
9. Divide the batter evenly among the prepared cake pans.
10. Bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cakes to cool completely before assembling.
12. To assemble the cake, place one cake layer on a serving plate. Spread a layer of hazelnut spread on top of the cake layer. Repeat with the remaining cake layers and hazelnut spread, ending with a cake layer on top.
13. Use an offset spatula to spread a thin layer of hazelnut spread over the top and sides of the cake.
14. Press the chopped hazelnuts onto the sides of the cake.
15. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 120mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugars: 27g
Protein: 7g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts.
- Instant coffee can be used instead of brewed coffee.
- Amaretto or Frangelico can be used instead of hazelnut liqueur.
Variations:
- Add a layer of whipped cream between the cake layers.
- Use chocolate hazelnut spread instead of regular hazelnut spread.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Toast the hazelnuts in the oven for 10-15 minutes at 350°F for a richer flavor.
- Use a serrated knife to cut the cake for clean, even slices.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, whipped cream, or chopped hazelnuts.
Pairings:
Coffee, tea, or a glass of dessert wine.
Suggested side dishes:
Fresh fruit salad or a cheese plate.
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to trim them to an even height.
- If the cake layers are sticking to the pans, run a knife around the edges to loosen them before removing from the pans.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
Torta Tre Monti, also known as "Three Mountains Cake," is a traditional Italian dessert made with layers of hazelnut meringue and chocolate. This recipe puts a twist on the classic by incorporating coffee and hazelnut liqueur.
Flavor profiles:
Rich, nutty, and slightly sweet with a hint of coffee and hazelnut liqueur.
Serving suggestions:
Serve the cake as a decadent dessert after a dinner party or special occasion.
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Region: Italian