🧁 Instructions:
1. Make the Cake Layers:
- Preheat oven to 175°C (350°F). Line 3 round cake pans (20–22cm / 8–9″) with parchment paper.
- In a large bowl, beat egg yolks with half the sugar and vanilla until pale and creamy.
- In another bowl, beat egg whites with a pinch of salt until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites.
- Sift the flour, then fold it in along with the ground hazelnuts.
- Divide the batter evenly among the pans. Bake for 18–22 minutes, until golden and springy.
- Let cool completely.
2. Prepare the Hazelnut Cream:
- In a saucepan, whisk together milk, egg yolks, cornstarch, sugar, and a pinch of salt.
- Heat over medium, stirring constantly, until it thickens like custard.
- Remove from heat and stir in the vanilla and ground hazelnuts.
- Let it cool to room temp. Then beat the butter until creamy and incorporate into the hazelnut custard.
3. Assemble the Torte:
- Place one cake layer on a serving plate. Spread with a third of the hazelnut cream.
- Repeat with the remaining layers.
- Finish with cream on top or cover with ganache, chopped hazelnuts, or a dusting of powdered sugar.
4. Chill and Serve:
- Refrigerate for at least 4 hours or overnight.
- Slice and serve with coffee or tea.
☕ Tips:
- For extra elegance, drizzle with chocolate ganache and top with whole hazelnuts.
- Can be made a day in advance—flavors develop beautifully overnight.
Would you like a no-bake version or a video tutorial-style breakdown for social media too?