An Austro-Hungarian hazelnut cream torte (often called Haselnusstorte or Nusstorte) is a classic Central European cake—rich but elegant, with ground hazelnuts, light sponge layers, and a smooth cream filling. Here’s a traditional-style recipe you can actually make at home.
Austro-Hungarian Hazelnut Cream Torte
What it’s like
- Nut-forward, not overly sweet
- Light sponge layers made with ground hazelnuts (no flour or very little flour)
- Filled with vanilla or chocolate-hazelnut cream
- Often finished with a thin chocolate glaze or dusted with nuts
Ingredients
Hazelnut Sponge Layers
- 6 large eggs, separated
- 150 g (¾ cup) sugar
- 200 g (2 cups) finely ground hazelnuts
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp flour or cornstarch (optional, traditional versions may omit)
Hazelnut Cream Filling
- 250 ml (1 cup) milk
- 3 egg yolks
- 60 g (¼ cup) sugar
- 25 g (2 tbsp) cornstarch
- 150 g (⅔ cup) butter, softened
- 100 g (1 cup) finely ground hazelnuts
- 1 tsp vanilla extract
- Optional: 50 g melted dark chocolate for a chocolate-hazelnut cream
Optional Topping
- Chocolate glaze or
- Powdered sugar + chopped toasted hazelnuts
Instructions
1. Make the Hazelnut Sponge
- Heat oven to 175°C / 350°F. Line a 22–24 cm (9-inch) springform pan.
- Beat egg whites with salt until stiff.
- Beat egg yolks with sugar and vanilla until pale and thick.
- Fold in ground hazelnuts (and flour if using).
- Gently fold in egg whites.
- Bake 30–35 minutes, until set.
- Cool completely, then slice horizontally into 2 or 3 layers.
2. Prepare the Cream
- Heat milk until steaming.
- Whisk yolks, sugar, and cornstarch.
- Slowly pour hot milk into yolks, whisking.
- Return to heat and cook until thick (custard).
- Cool completely.
- Beat butter until fluffy, then mix in custard, hazelnuts, and vanilla.
- Add melted chocolate if using.
3. Assemble
- Spread cream between cake layers.
- Coat the top and sides lightly.
- Chill for at least 2 hours.
4. Finish
- Pour over a thin chocolate glaze or
- Dust with powdered sugar and decorate with hazelnuts
Tips from Viennese baking tradition
- Toast hazelnuts lightly before grinding for deeper flavor
- The cake improves after a day of resting
- Serve with unsweetened whipped cream or coffee ☕
If you want, I can:
- Adapt this to chocolate-heavy or coffee-flavored
- Make it simpler or gluten-free
- Explain how this differs from Hungarian Esterházy Torte
Just tell me 🙂
