This hazelnut torte recipe is a family fave! My mom would make this for every special occasion and I have so many tasty memories of it. Obviously her version was full of eggs and butter, but I figured out a way to substitute these things without compromising on texture. The texture in this 4 layer cake is key, because the cake needs to be uber light and airy. I used a lot of aqua faba in the batter to get it this way, but it was the perfect swap!
The cake batter recipe as written makes 2 layers. You’ll need to double the recipe, but do it separately, for a 4 layer cake. And it is necessary to make a 4 layer cake. The 2 layers just don’t cut it as the cakes are pretty thin! So ensure you roast 2 cups of hazelnuts in advance so you’re ready to go. Also 1 cup of whole hazelnuts is just slightly more than 1 cup of the ground hazelnuts. Ensure you measure everything correctly for this recipe!
Try this recipe for an epic celebration of any kind or just to impress your non-vegan pals! They will be blown away, guaranteed.