Reviews Add Rating & Review 31 Ratings 5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
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Gallery Oscar’s Torta Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 12 Yield: Makes one 9-inch cake
Ingredients Ingredient Checklist 1 3/4 sticks unsalted butter, plus more for pans 12 large eggs, room temperature 4 1/2 cups finely ground hazelnuts (15 ounces) 3 3/4 cups confectioners’ sugar, plus more for dusting 1 cup heavy cream 1 cup granulated sugar 1/4 teaspoon coarse salt 1 tablespoon pure vanilla extract 2 tablespoons toasted sliced almonds, for garnish
Gallery Oscar’s Torta
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 12 Yield: Makes one 9-inch cake
Gallery
Oscar's Torta
Oscar’s Torta
Oscar’s Torta
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 12 Yield: Makes one 9-inch cake
Recipe Summary
prep: 30 mins total: 2 hrs 30 mins
Servings: 12 Yield: Makes one 9-inch cake
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Servings: 12
Yield: Makes one 9-inch cake
12
Makes one 9-inch cake
Ingredients
Ingredients
- 1 3/4 sticks unsalted butter, plus more for pans 12 large eggs, room temperature 4 1/2 cups finely ground hazelnuts (15 ounces) 3 3/4 cups confectioners’ sugar, plus more for dusting 1 cup heavy cream 1 cup granulated sugar 1/4 teaspoon coarse salt 1 tablespoon pure vanilla extract 2 tablespoons toasted sliced almonds, for garnish
Directions
Preheat oven to 425 degrees. Butter three 9-inch round cake pans, and line bottoms with parchment; butter parchment. Separate eggs, placing 12 egg whites in 1 bowl and 8 egg yolks in another (reserve remaining 4 yolks for another use). Beat egg whites with a mixer until stiff peaks form. Gently fold in hazelnuts and confectioners’ sugar. Divide among pans, and bake until golden brown and a toothpick inserted into centers comes out clean, about 20 minutes. Let cakes cool in pans 10 minutes. Invert cakes onto wire racks, and let cool completely. (Cake layers can be made 1 day ahead, wrapped tightly in plastic wrap, and refrigerated.)
Lightly whisk egg yolks in a bowl set over a pot of simmering water. Whisk in cream, granulated sugar, and salt, whisking constantly until mixture is thickened and coats the back of a spoon. Remove from heat, and let cool in a bowl of ice water until cold (you should have 2 cups).
Melt butter (do not let it color), and add vanilla. Stir into egg-yolk mixture. Place 1 cake layer on a cake stand or serving plate, and spread with 1/2 cup glaze. Repeat with a second layer and another 1/2 cup glaze. Place third layer on top, and spread with remaining 1 1/2 cups glaze, letting it drip down sides of cake. Dust with confectioners’ sugar, and garnish with almonds. Refrigerate until ready to serve.
Reviews
Add Rating & Review 31 Ratings 5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
Reviews
Add Rating & Review 31 Ratings 5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
Add Rating & Review
31 Ratings 5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
31 Ratings 5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
31 Ratings 5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
5 star values: 11 4 star values: 5 3 star values: 11 2 star values: 2 1 star values: 2
All Reviews for Oscar’s Torta
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Oscar’s Torta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
