Left Judy Jilich’s mother’s divine Hazelnut Torte….recipe not available
and below Pistachio Macaroon Cake click on the image for the base recipe
copyright © Poh Ling Yeow edited by Ann Oliver
makes 2 x 25 cm layers
6 room temperature eggs [min 61g eggs]
165g fine caster sugar
7.5g baking powder
65g bakers flour
65g unsalted butter, melted
for the tins
2 x 25 cm spring form tins
25g very soft unsalted butter
30g bakers flour
pre heat oven to 170° C
Butter and flour your tins.
Run your hot water tap until the water is at maximum heat. Put the eggs in your mixing bowl and cover liberally with hot water. Set a timer for 5 minutes. When the time goes, drain the water, dry the bowl and crack the whole eggs into the bowl and start whisking, with a balloon whisk at high speed. Add the sugar and whisk until it is thick and voluminous, just slightly over half a bowl in the Kenwood Major.
Working by hand, sift in half of the dry ingredients and gently fold in. Repeat with the remaining dry ingredients and then add the butter and carefully fold in. Take care to ensure that it has been fully incorporated by checking the bottom of the bowl. Divide between the prepared tins and put in the oven. Cook for 15-20 minutes or until it is just slightly shrinking away the edges of the tin.
Stand the tins on cooling racks and run a knife around the edge of the tins. Do not release the spring form for another 10 minutes and allow to cool completely before sliding off of the tin base. Use as required.
Should freeze well handy instant dessert covered with poached fruit and topped with crumble topping.
We never use that disgusting non-stick food spray. Not only is it mainly rancid it darkens the edges of the cake and to a sensitive palate has an extremely unpleasant taste.