Hazelnut Cake (Torta di Nocciola)

The simple cake, which is traditional in Italys Piedmont, is made with only the whites of the eggs and contains no butter; thus the pure flavor of the hazelnuts comes through. It is delicious served with glasses of Moscato dAsti, a lightly sparkling dessert wine that boasts a lovely floral aroma.
Average Customer Rating:
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Customer Reviews for Hazelnut Cake (Torta di Nocciola)
Review 1 for Hazelnut Cake (Torta di Nocciola)
5 out of 5
5 out of 5
Violetetta
Los Angeles, CA
May 14, 2010
Would You Recommend? Yes
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Hazelnut Cake (Torta di Nocciola)
May 14, 2010
I made this cake/Torta twice now and everybody loved it very much. I will make it again next time I have company.
I followed the instruction exactly and it came up just perfect. The hazelnuts gives this cake such a tasty compliment.
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tommytalian
Evanston IL
Posted December 15, 2012
variations also good
I agree, this is a great recipe. I make it every time I make Wolfgang Puck's Gran Marnier souffle, which calls for 8 yolks [double the original recipe]. I've done many other variations, including substituting pecans for hazelnuts, adding a handful of dried currants or dried blueberries. And sometimes a confectioners sugar icing. All were wonderful.
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