• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Solothurner Nusstorte (Solothurn Hazelnuts Ga

  • Recipe Submitted by on

Category: Swiss, Cakes

 Ingredients List

  • ------------------------------BASE AND TOPPING------------------------------
  • 3 Egg whites
  • 100 g Sugar
  • 100 g Hazelnuts, ground
  • 20 g Cornflour


150 g Unsalted butter
120 g Icing sugar
50 g Hazelnuts, roasted and
coarsely ground

150 g Butter
150 g Sugar
3 Eggs, separated
100 g Flour
20 g Cornflour
50 g Hazelnuts, roasted and

FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg whites and sugar to a
stiff meringue (adding sugar gradually) and fold in the hazelnuts and
cornflour. Mark 2 circles, 22 cm diameter, on a greased and floured baking
tray. Using a plain nozzle, pipe the mixture onto the tray, covering the
two circles to a depth of 1/2 cm. Bake for 12 to 15 minutes at 160 oC, then
remove from the baking tray WHILST HOT. Allow to cool. When cold, spread a
thin layer of butter cream on one circle, cover with the sponge (recipe
below) and then spread a layer of butter cream over the sponge. Place the
second circle on top, mask the sides with butter cream and coat these with
the coarsely ground hazelnuts (roasted). Dust the finished gateau with
icing sugar. SPONGE: Cream the butter and sugar. Add the egg yolks one at a
time and continue beating. Mix the flour, cornflour and hazelnuts together.
Fold the dry ingredients and the stiffly beaten egg whites into the creamed
mixture alternately. Pour into a greased sponge tin (22 cm diameter) and
bake for 20 minutes at 160-170 oC.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?