Monte Torta (Hazelnut, Vanilla and Nutella Layer Cake) by @helena_pudic

Name: Monte Torta (Hazelnut, Vanilla and Nutella Layer Cake)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings
Ingredients: 150 g Roasted Hazelnuts 15 dag, chopped, for the sponge base; 180 g Egg Whites for the sponge; 6 tbsp + 140 g Sugar for the sponge, for the cream; 48 g Plain Flour sharp/fine flour, for the sponge; 110 g Egg Yolks for the cream; 2 packets Vanilla Pudding Mix instant vanilla pudding/custard powder; 40 g Cornstarch gustin, cornflour thickener; 1 l Milk; 10 g Vanilla Sugar amount not given; 250 g Butter room temperature, for the cream; 100 g Dark Chocolate melted, for half of the cream; 90 g Petit Biscuits broken into pieces; 3 tbsp Nutella to coat the sponge; Whipped Cream optional, for decoration

55 min

12 servings

🥜

150 g

Roasted hazelnuts

🥚

180 g

Egg whites

🍬

6 tbsp + 140 g

Sugar

🌾

48 g

Plain flour

🥚

110 g

Egg yolks

🍮

2 packets

Vanilla pudding mix

🌽

40 g

Cornstarch

🥛

1 l

Milk

🍬

10 g

Vanilla sugar

🧈

250 g

Butter

🍫

100 g

Dark chocolate

🌾

90 g

Petit biscuits

🌰

3 tbsp

Nutella

🥛

Whipped cream

Preheat
Preheat the oven to 180°C / 350°F.
Step
- egg whites
- egg yolks
Separate 6 egg whites from the egg yolks.
Beat
- egg whites
Beat the 6 egg whites until stiff peaks form.
Beat
- egg whites
- granulated sugar
Gradually beat 75 g granulated sugar into the egg whites.
Fold
- plain flour
- egg whites
Fold 48 g plain flour into the meringue.
Spread
- roasted hazelnuts
Spread 150 g roasted hazelnuts over the bottom of the springform cake pan.
Pour
- egg whites
- roasted hazelnuts
Pour the meringue over the hazelnuts and level the surface.
Bake
Bake the cake layer for 15 minutes.
Whisk
- egg yolks
- granulated sugar
Whisk the 6 egg yolks with 140 g granulated sugar.
Whisk
- vanilla pudding powder
- cornstarch
- vanilla sugar
Whisk vanilla pudding powder, cornstarch, vanilla sugar, and a little of the milk into the yolk mixture.
Boil
- milk
Bring the remaining milk to a boil.
Whisk
- egg yolks
- granulated sugar
- vanilla pudding powder
Whisk the yolk mixture into the boiling milk.
Cook
- Whipped cream
Cook the cream over low heat until thickened.
Wrap
- Whipped cream
Cover the cream directly with plastic wrap and cool it completely.
Beat
- unsalted butter
Beat the 250 g softened unsalted butter until smooth.
Beat
- unsalted butter
- Whipped cream
Beat the cooled vanilla cream into the butter.
Divide
- Whipped cream
Divide the vanilla cream evenly between two bowls.
Melt
- dark chocolate
Melt 100 g dark chocolate until smooth.
Beat
- dark chocolate
- Whipped cream
Beat the melted dark chocolate into one portion of cream.
Layer
- roasted hazelnuts
Turn the cooled cake layer over so the hazelnuts face upward.
Spread
- chocolate hazelnut spread
- Dark chocolate
Spread 60 g chocolate hazelnut spread over the cake layer.
Place
Place the cake ring around the cake layer.
Spread
- Dark chocolate
- Whipped cream
Spread the vanilla cream over the chocolate hazelnut spread.
Step
- petit beurre biscuits
Break 90 g petit beurre biscuits into large pieces.
Arrange
- petit beurre biscuits
- Whipped cream
Arrange the biscuit pieces over the vanilla cream.
Spread
- Petit biscuits
- Whipped cream
Spread the chocolate cream over the biscuit layer.
Chill
Chill the cake for at least 4 hours, preferably overnight.

Monte Torta (Hazelnut, Vanilla and Nutella Layer Cake) by @helena_pudic

55 min

12 servings

🥜

150 g

Roasted hazelnuts

🥚

180 g

Egg whites

🍬

6 tbsp + 140 g

Sugar

🌾

48 g

Plain flour

🥚

110 g

Egg yolks

🍮

2 packets

Vanilla pudding mix

🌽

40 g

Cornstarch

🥛

1 l

Milk

🍬

10 g

Vanilla sugar

🧈

250 g

Butter

🍫

100 g

Dark chocolate

🌾

90 g

Petit biscuits

🌰

3 tbsp

Nutella

🥛

Whipped cream

Preparation Steps

Step 1/27
Preheat the oven to 180°C / 350°F.
Step 2/27
Separate 6 egg whites from the egg yolks.
🥚egg whites
🥚egg yolks
🥣mixing bowl
Step 3/27
Beat the 6 egg whites until stiff peaks form.
🥚egg whites
🥣mixing bowl
Step 4/27
Gradually beat 75 g granulated sugar into the egg whites.
🥚egg whites
🍬granulated sugar
🥣mixing bowl
Step 5/27
Fold 48 g plain flour into the meringue.
🌾plain flour
🥚egg whites
🥣mixing bowl
🥄rubber spatula
Step 6/27
Spread 150 g roasted hazelnuts over the bottom of the springform cake pan.
🥜roasted hazelnuts
🍳springform cake pan
Step 7/27
Pour the meringue over the hazelnuts and level the surface.
🥚egg whites
🥜roasted hazelnuts
🍳springform cake pan
🥄rubber spatula
Step 8/27
Bake the cake layer for 15 minutes.
🍳springform cake pan
Step 9/27
Whisk the 6 egg yolks with 140 g granulated sugar.
🥚egg yolks
🍬granulated sugar
🥣mixing bowl
🥄whisk
Step 10/27
Whisk vanilla pudding powder, cornstarch, vanilla sugar, and a little of the milk into the yolk mixture.
🍮vanilla pudding powder
🌽cornstarch
🍬vanilla sugar
🥛milk
🥚egg yolks
🥣mixing bowl
🥄whisk
Step 11/27
Bring the remaining milk to a boil.
🥛milk
🍲saucepan
Step 12/27
Whisk the yolk mixture into the boiling milk.
🥚egg yolks
🍬granulated sugar
🍮vanilla pudding powder
🌽cornstarch
🍬vanilla sugar
🥛milk
🍲saucepan
🥄whisk
Step 13/27
Cook the cream over low heat until thickened.
🍲saucepan
🥄whisk
Step 14/27
Cover the cream directly with plastic wrap and cool it completely.
🧻plastic wrap
🍲saucepan
Step 15/27
Beat the 250 g softened unsalted butter until smooth.
🧈unsalted butter
🥣mixing bowl
Step 16/27
Beat the cooled vanilla cream into the butter.
🧈unsalted butter
🥣mixing bowl
Step 17/27
Divide the vanilla cream evenly between two bowls.
🥣mixing bowl
🥄rubber spatula
Step 18/27
Melt 100 g dark chocolate until smooth.
🍫dark chocolate
🥣mixing bowl
Step 19/27
Beat the melted dark chocolate into one portion of cream.
🍫dark chocolate
🥣mixing bowl
Step 20/27
Turn the cooled cake layer over so the hazelnuts face upward.
🥜roasted hazelnuts
🍳springform cake pan
Step 21/27
Spread 60 g chocolate hazelnut spread over the cake layer.
🍫chocolate hazelnut spread
🥄offset spatula
Step 22/27
Place the cake ring around the cake layer.
🍰cake ring
Step 23/27
Spread the vanilla cream over the chocolate hazelnut spread.
🍰cake ring
🥄offset spatula
Step 24/27
Break 90 g petit beurre biscuits into large pieces.
🧈petit beurre biscuits
🔪knife
🥣mixing bowl
Step 25/27
Arrange the biscuit pieces over the vanilla cream.
🧈petit beurre biscuits
🍰cake ring
Step 26/27
Spread the chocolate cream over the biscuit layer.
🍰cake ring
🥄offset spatula
Step 27/27
Chill the cake for at least 4 hours, preferably overnight.
🍰cake ring

Composition

Ingredients

Types

Nuts, Eggs, Thickeners, Dairy, Flavorings, Chocolate

Ingredients

Roasted hazelnuts, Egg whites, Sugar, Plain flour, Egg yolks, Vanilla pudding mix, Cornstarch, Milk, Vanilla sugar, Butter, Dark chocolate, Petit biscuits, Nutella, Whipped cream

Notes

Roasted hazelnuts (15 dag, chopped, for the sponge base), Egg whites (for the sponge), Sugar (for the sponge, for the cream), Plain flour (sharp/fine flour, for the sponge), Egg yolks (for the cream), Vanilla pudding mix (instant vanilla pudding/custard powder), Cornstarch (gustin, cornflour thickener), Vanilla sugar (amount not given), Butter (room temperature, for the cream), Dark chocolate (melted, for half of the cream), Petit biscuits (broken into pieces), Nutella (to coat the sponge), Whipped cream (optional, for decoration)

Allergens

Tree nuts, Eggs, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 51g, Fat: 31g, Fiber: 3g, Sugar: 39g, Sodium: 130mg

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.3mg, Potassium: 250mg

Vitamins

Vitamin A: 310µg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

27 steps

Equipments

Utensils

springform cake pan, cake ring, mixing bowl, rubber spatula, saucepan, whisk, offset spatula, knife, plastic wrap

Appliances

Oven, Mixer, Stove, Refrigerator

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Party, Holiday

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Smooth, Crunchy, Soft, Layered

Flavors

Sweet, Chocolatey, Vanilla, Nutty, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 60 min (Keep covered,Do not leave out longer because the cake contains egg custard and dairy), fridge : 3 days (Store covered in an airtight cake container,Keep at or below 4°C / 40°F), freezer : 30 days (Freeze individual slices tightly wrapped,Thaw overnight in the refrigerator)

150 g

Roasted hazelnuts

180 g

Egg whites

6 tbsp + 140 g

Sugar

48 g

Plain flour

110 g

Egg yolks

2 packets

Vanilla pudding mix

40 g

Cornstarch

1 l

Milk

10 g

Vanilla sugar

250 g

Butter

100 g

Dark chocolate

90 g

Petit biscuits

3 tbsp

Nutella

Whipped cream

150 g

Roasted hazelnuts

180 g

Egg whites

6 tbsp + 140 g

Sugar

48 g

Plain flour

110 g

Egg yolks

2 packets

Vanilla pudding mix

40 g

Cornstarch

1 l

Milk

10 g

Vanilla sugar

250 g

Butter

100 g

Dark chocolate

90 g

Petit biscuits

3 tbsp

Nutella

Whipped cream

Preparation Steps

Step 1/27

Step 2/27

Step 3/27

Step 4/27

Step 5/27

Step 6/27

Step 7/27

Step 8/27

Step 9/27

Step 10/27

Step 11/27

Step 12/27

Step 13/27

Step 14/27

Step 15/27

Step 16/27

Step 17/27

Step 18/27

Step 19/27

Step 20/27

Step 21/27

Step 22/27

Step 23/27

Step 24/27

Step 25/27