Hazelnut-Praline Torte

By ctozzi

Ingredients

• Cake:
• 1 1/4 cups hazelnuts, toasted, finely ground
• 1 3/4 cups walnuts, toasted, finely ground
• 1 1/2 cups confectioners' sugar, sifted, plus more for dusting
• 9 large eggs, separated, room temperature
• 1 1/4 teaspoons salt
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 1/4 cups sifted cake flour (not self-rising)
• Hazelnut Syrup:
• 1 cup sugar
• 1/4 cup hazelnut liqueur, such as Frangelico
• Caramel-Cream Filling:
• 1/2 cup sugar
• 2 cups cold heavy cream
• 1 cup whole milk
• 2 teaspoons unflavored gelatin
• 3 large egg yolks, room temperature
• Praline:
• Vegetable oil, for baking sheet
• 2 cups sugar
• 1 tablespoon corn syrup
• 1/2 cup hazelnuts, toasted, skins removed
• 1/2 cup whole blanched almonds, toasted

Preparation

Step 1

1.Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper, allowing 2 inches to hang over each short side; set aside.

2.Whisk nuts and confectioners' sugar in a bowl; reserve 1/2 cup, and set aside. Put yolks and remaining nut mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale, about 3 minutes; transfer to a large bowl.

3.Put egg whites and salt into the clean bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Raise speed to medium-high. Gradually add granulated sugar, and beat until stiff peaks form. Beat in the vanilla.

4.Fold egg whites into yolk mixture in two additions. Whisk flour and remaining nut mixture in a small bowl; fold into egg mixture in two additions.

5.Transfer half the batter to a pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Starting in one corner of a prepared baking sheet, pipe batter in diagonal lines, filling sheet. Repeat with remaining batter in second baking sheet. Bake until pale golden, about 15 minutes. Lift parchment onto wire racks, and let cakes cool completely.

6.Using a serrated knife, trim edges of cakes to be straight. Halve cakes crosswise. Place one half on a serving plate. Brush with 1/4 cup hazelnut syrup. Spread 1 1/2 cups caramel cream over top. Sprinkle with 1/2 cup praline. Repeat to make two more layers of each. Top with remaining cake half. Refrigerate 2 hours (or overnight). Dust with confectioners' sugar, and garnish with praline.

Hazelnut Syrup:
1.Heat sugar, liqueur, and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely.

Caramel-Cream Filling:
1.Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.

2.Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.

3.Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.

4.Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).

Praline:
1.Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.
2.Break praline into pieces, then coarsely grind in a food processor.