9-inch springform pan, Candy Thermometer, Mixing bowls, Mixing spoon, Oven, Saucepan, Spatula, Stand Mixer, Top Stove, Whisk
Ingredients
For the torte:
2tablespoonbutterfor greasing the pan
8eggseparated
½cupgranulated sugar
¼cuporange juice
5tablespoonmatzoh meal
5tablespoonhazelnutsground
For the icing:
¾cupgranulated sugar
½cupwater
8egg yolklarge
1stickunsalted buttersoftened
½cuphazelnutstoasted and ground
12wholehazelnutsfor decoration
Instructions
Preheat oven to 350 and grease a 9” springform pan well
For torte, blend egg yolks and sugar with mixer until they are creamy, yellow and smooth
Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside
Whip the egg whites in another bowl until firm, then fold in the yolk mixture
Put the mixture in the springform pan and bake for 35 minutes
While baking, make the icing. In a saucepan, boil the sugar in the water until it dissolves. Continue bowling slowly until the mixture reaches 238 degrees Fahrenheit, the soft-ball stage on a candy thermometer. Or you can test the thickness of it by dropping a bit in cold water and seeing if it holds its shape.
In a bowl, beat additional egg yolks at medium speed until thickened, 3 to 4 minutes, and add the boiling sugar syrup a little bit at a time to the yolks while continuing to beat, for 3 to 4 minutes, until light yellow. Beat for 2 to 3 more minutes until cooled. Add the butter and beat at low speed for 5 minutes until light and creamy. Add the ground hazelnuts and mix.
When cake is completely cooled, slice into two or three layers.
Put icing on each layer evenly on the tops and sides, decorating with the whole hazelnuts on top.
Notes
From the NYT Passover cookbook, Adapted from Andre Balog