Austrian Hazelnut Torte


  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup finely chopped hazelnuts, toasted
  • 3/4 cup dry bread crumbs
  • 2 tablespoons orange juice
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • Additional hazelnuts, halved, optional

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  • In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
  • In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
  • Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.
Editor’s Note

This recipe does not use flour.

Nutrition Facts

1 slice: 258 calories, 16g fat (6g saturated fat), 134mg cholesterol, 122mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 6g protein.

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