Danish hazelnut torte with raspberry jam

  • 20 mins preparation
  • 1 hr cooking
  • Serves 8
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Danish hazelnut torte with raspberry jam
  • 9 eggs, separated
  • 2/3 cup caster sugar
  • 3/4 cup ground almonds
  • 3/4 cup ground hazelnuts
  • 600 millilitre cream
  • 1/4 cup kirsch or cherry brandy
  • 285 gram jar raspberry jam
  • raspberries, toasted chopped hazelnuts, to serve
  • icing sugar, for dusting


Danish hazelnut torte with raspberry jam
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line 2 x 22cm round cake pans.
  • 2
    In a large bowl, using an electric mixer, beat egg yolks until pale. Add sugar and beat until thick. Stir through nuts.
  • 3
    In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the yolk mixture.
  • 4
    Divide cake batter between prepared pans. Bake for 50-60 minutes, until top springs back when lightly pressed. Cool on wire racks.
  • 5
    In a bowl, whip cream until soft peaks form. Cut each cake in half horizontally, to form four layers.
  • 6
    To assemble, sprinkle the top of each layer with kirsch. Spread over raspberry jam. Sandwich the four layers together with whipped cream. Spread remaining cream over top of torte. Scatter over raspberries and hazelnuts. Dust with icing sugar.


If liked, you can make this cake as two layers instead of four.