Barbara Reiss, husband, Ed, and daughter, Pam, are the owners and operators of Desserts Plus, a popular restaurant and catering firm in Winnipeg. Here they share a favourite Rosh Hashanah dessert, which we've adapted slightly for the home kitchen. This impressive torte has the winning combination of hazelnut, chocolate and coffee and goes well with a dairy lunch or dinner.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2004
- 1 1/2 cup hazelnut
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 3/4 cups icing sugar
- 1/4 cup cornstarch
- 1 tablespoon instant coffee granules
- 1 tablespoon vanilla
- 6 egg yolks
- 3/4 cups granulated sugar
- 1/4 cup sifted cocoa powder
- 1 cup unsalted butter softened
- 1 3/4 cup whipping cream
- 1/4 cup icing sugar
On rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until skins split and nuts are golden, about 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Let cool. In food processor, finely chop hazelnuts. Remove 2 tbsp (25 mL) and set aside for garnish.
Line two 17- x 11-inch (45 x 29 cm) rimmed baking sheets with parchment paper. Using base of 8-inch (2 L) springform pan as guide, draw 2 circles on each sheet; turn paper over.
In large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in granulated sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift icing sugar with cornstarch; fold into egg whites. Fold in nuts.
Divide meringue among circles on baking sheets; spread evenly. Bake in top and bottom thirds of 250°F (120°C) oven, rotating and switching pans halfway through, until crisp but not browned, about 1-1/2 hours. Let cool completely on baking sheets on rack. Slide long metal spatula under cooled meringues to loosen. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Buttercream: In small bowl, dissolve coffee in vanilla; set aside.
In heatproof bowl over saucepan of simmering water and using hand mixer, beat egg yolks with sugar until batter falls in ribbons when beaters are lifted, about 5 minutes. Remove from heat.
Add cocoa and coffee mixture; beat until cool to the touch, about 5 minutes. Using medium speed, beat in butter, 1 tbsp (15 mL) at a time, until smooth. Set aside.
Filling: In large bowl, whip cream with icing sugar; set aside.
Place 1 of the meringues on flat cake plate. Using palette knife or spatula, spread one-quarter of the buttercream on meringue; spread with one-quarter of the whipped cream. Repeat to make 3 more layers. Sprinkle with reserved hazelnuts. Cover lightly with plastic wrap; refrigerate overnight. Let stand for 15 minutes at room temperature before serving.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 45 mg
- Protein 7 g
- Calories 564.0
- Total fat 41 g
- Cholesterol 188 mg
- Saturated fat 19 g
- Total carbohydrate 46 g
- Iron 9.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 32.0
- Vitamin C 2.0