Hazelnut Torte

Hazelnut Torte
20 Mins
Prep time
50 Mins
Cooking time
Serves 10

What you need

  • 2 egg whites
  • 1/2 tablespoon caster sugar
  • 2 tablespoons plain flour
  • 100g hazelnut meal, toasted
  • 1/4 cup custard powder
  • 1/4 tablespoon caster sugar
  • 1 cup milk
  • 3 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 2 tablespoons caster sugar
  • cocoa and icing sugar, optional, to garnish

How to make it

  1. BEAT egg whites in a small bowl until soft peaks form. Gradually add the sugar, beating well between each addition. Fold in flour and hazelnut meal. Draw 3 x 15cm circles on baking paper and place on a baking tray. Spread meringue mix evenly over circles. Bake at 160°C for 25-30 minutes or until firm. Allow to cool.
  2. COMBINE custard powder, sugar and 2 tablespoons of milk in a saucepan until smooth. Gradually pour in milk and stir over medium heat until just boiling and thickened. Cover and cool. Beat PHILLY and sugar with an electric mixer until smooth. Gradually add coffee mixture and custard and beat until smooth.
  3. SPREAD one meringue with 1/3 of the PHILLY mixture and the repeat the layers twice. Decorate with dusted cocoa and icing sugar, if desired.