Hello my dear readers,

This post is about a very special love from my past. And the name is…

HAVANA TORTE!

If you never heard about this torte, please keep reading.

It is a very special and unique torte and you will love it.

So,let’s not waste our time, let’s start our baking show.

3-2-1 Havana Torte starts right now.

INGREDIENTS

3 eggs

1/2 cup sugar

1/2 cup flour

Filling:

4 cups milk (1L)

1 1/2 cups sugar

4 pouches gelatine (small bags – 7gr each or 28 gr for 4)

2 cups whip cream

Candied Hazelnuts

1 1/2 cup blanched hazelnuts (toasted)

1 1/8 cup sugar

1/4 cup water

DIRECTIONS

Preheat oven to 350 F.

Line 9 inch cake pan with parchment paper.

Using a bowl of a stand mixer beat 3 eggs for a minute. Add 1/2 cup sugar and beat for about 8 minutes on high speed. (use whisk attachment)

Sift 1/2 cup flour and add to eggs mixture.

Important: Do not use mixer at this point. Use a spatula to mix flour into eggs mixture.

Be sure that no streaks of flour remain.

Bake at 350 F for about 17 to 20 minutes.

Cool it.

Make filling

Boil 4 cups of milk and 1 1/2 cups sugar. Set aside for 2 minutes or until you make gelatine.

4 pouches of gelatine and 1/2 cup boiling water mix until gelatine completely dissolved.

Add gelatine to milk /sugar mixture and keep mixing together on medium heat for about 5 minutes.

The mixture will set. Cool it.

IMPORTANT: You don’t want milk to boil, so be careful!

Whip  2 cups of whip cream.

Add whipped cream to cool gelating mixture.

Mix everything together.

Candied Hazelnuts

Heat sugar and water over high heat, swirling, until sugar dissolves.

Bring to a simmer and cook until medium amber.

Add hazelnuts and stir.

Pour mixture onto a baking sheet with parchment paper.

Be sure to separate hazelnuts.

Let cool.

Break apart and put in bowl of a food processor.

Pulse for a few seconds until you get a fine ground.

Assembly

Yellow Cake + Half Filling + 3/4 cup groundHazelnut Mixture+Second part of filling+Hazelnut Mixture

Optional:You can top with whipping cream.

Refrigerate over night.

To print this recipe please check the box below.

Havana Torte, Love and Life or Blast From the Past

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Special and unique recipe that you must try.

Print

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1/2 cup flour
• ....................................................
• Filling:
• 4 cups milk (1L)
• 1 1/2 cups sugar
• 4 pouches gelatine (small bags - 7gr each or 28 gr for 4)
• 2 cups whip cream
• .........................................................................................
• Candied Hazelnuts
• 1 1/2 cup blanched hazelnuts (toasted)
• 1 1/8 cup sugar
• 1/4 cup water

Instructions

1. Preheat oven to 350 F.
2. Line 9 inch cake pan with parchment paper.
3. Using a bowl of a stand mixer beat 3 eggs for a minute. Add 1/2 cup sugar and beat for about 8 minutes on high speed. (use whisk attachment)
4. Sift 1/2 cup flour and add to eggs mixture.
5. Important: Do not use mixer at this point. Use a spatula to mix flour into eggs mixture.
6. Be sure that no streaks of flour remain.
7. Bake at 350 F for about 17 to 20 minutes.
8. Cool it.
9. Make filling
10. Boil 4 cups of milk and 1 1/2 cups sugar. Set aside for 2 minutes or until you make gelatine.
11. pouches of gelatine and 1/2 cup boiling water mix until gelatine completely dissolved.
12. Add gelatine to milk /sugar mixture and keep mixing together on medium heat for about 5 minutes.
13. The mixture will set. Cool it.
14. IMPORTANT: You don't want milk to boil, so be careful!
15. Whip  2 cups of whip cream.
16. Add whipped cream to cool gelating mixture.
17. Mix everything together.
18. Candied Hazelnuts
19. Heat sugar and water over high heat, swirling, until sugar dissolves.
20. Bring to a simmer and cook until medium amber.
21. Add hazelnuts and stir.
22. Pour mixture onto a baking sheet with parchment paper.
23. Be sure to separate hazelnuts.
24. Let cool.
25. Break apart and put in bowl of a food processor.
26. Pulse for a few seconds until you get a fine ground.
27. Assembly
28. Yellow Cake + Half Filling + 3/4 cup groundHazelnut Mixture+Second part of filling+Hazelnut Mixture
29. Optional:You can top with whipping cream.
30. Refrigerate over night.
31. Enjoy.

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