Hazelnut Raspberry Torte aka Joe s cake

2 cup {80 g}

hazelnuts, lightly toasted and cooled

1/3 cup {67 g}

granulated sugar (for the nuts)

1/2 cup {100 g}

granulated sugar (for the egg yolks)

1/3 cup {42 g}

all purpose flour

1/4 tsp {1.5 g}

salt

{300 g} 6

eggs, separated, at room temperature

5 TBL {71 g}

unsalted butter, melted and kept warm

1/2 tsp {1.5 g}

cream of tartar

1 1/3 cup {164 g}

Bittersweet Chocolate Glaze flavoured with raspberry

2 cup {246 g}

fresh raspberries

icing sugar

Toasting the nuts

2 cup {292 g}

of nuts at 350F/176C middle rack for 15 min.

After removing nuts, rub the nuts in batches between a tea towel to remove skins

Bake the cake

Position a rack in the middle of an oven and preheat to 350F/176C. Butter and flour a 15 1/2 by 10 1/2 by 1 inch jelly roll pan. Line the bottom with parchment paper cut to fit precisely.

In a food processor fitted with the metal blade, combine the hazelnuts, 1/3 cup of the granulated sugar, the flour and salt. Process to grind finely. Set aside. In a large bowl, whisk together the egg yolks and the remaining 1/2 cup of granulated sugar until blended. Whisk in the warm butter.

In a large bowl, using an electric mixer set on high speed, beat together the egg whites and cream of tartar until stiff peaks form. Whisk 1/3 of the nut mixture into the yolk mixture. Then, using a rubber spatula, fold in 1/3 of the beaten whites. Again, fold in 1/3 of the nut mixture and then 1/3 of the whites. Fold in the remaining nut mixture and then the remaining whites. Do not overmix. Transfer to the prepared pan; smooth the top with the spatula.

Bake until a toothpick inserted into the centre comes out clean, about 20 min. Transfer to a rack and let cool completely in the pan. run a knife around the pan sides to loosen the cake. Invert onto a work surface; peel off the parchment. Cut the cake crosswise into 3 strips, about 10x5 inches. Place one strip on a platter. Spread 1/3 cup of the glaze on top. Place a second cake strip on top of the first. Spread 1/3 cup glaze on top. Place the third cake strip on top. Spread the remaining glaze over the top and sides of the cake and arrange raspberries on top. Let stand until glaze sets, about 1 hour. Using a fine mesh sieve, sift icing sugar evenly over the berries just before serving.

Serves 12. Makes one 10x5 inch cake.

Alternative option : make a raspberry coulis using raspberries and sugar and use this in between layers to add more acid and less chocolate layers.

Note	2024-11-02 I seem to recall that I used 4 cups of nuts for a sheet pan of 18"x13" as there are written notations about 4 cups of nuts for toasting, however it might make more sense that it’s 3 cups and to multiply this recipe by 1.5 rather than double.

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