Hungarian Hazelnut Torte

Name: Hungarian Hazelnut Torte
Yield: 12 Servings
Ingredients: 2/3 cup hazelnuts, toasted, husked, cooked; 2/3 cup cake flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 6 large eggs, separated; 2/3 cup sugar; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter, melted, cooled slightly; 4 teaspoons cornstarch; 2/3 cup whole milk; 2 large egg yolks; 1 1/2 cups hazelnuts, toasted, husked, cooled, plus 12 whole nuts, toasted, husked; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature; 1 cup apricot preserves; 3 dried apricots, cut into slivers

By Rick RodgersPhotography by David Prince

September 30, 2002

Recipe notes