Ingredients for Pumpkin Hazelnut Torte
- 1 (15 ounce) can pumpkin puree
- Bisquick
- Sugar
- Ground Hazelnuts
- Shortening
- Milk
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Eggs
- 2 cups powdered sugar
- Heavy Whipping Cream
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How to Make Pumpkin Hazelnut Torte
- Preheat oven to 350°F (175°C). Grease and flour two 9x1 1/2-inch round cake pans.
- Reserve 1 cup (240ml) of the pumpkin puree; set aside.
- In a large bowl, beat the remaining pumpkin puree with an electric mixer on low speed for 30 seconds, scraping down the bowl constantly.
- Add the remaining ingredients (excluding powdered sugar, whipping cream, 1/2 teaspoon vanilla extract, and 1/4 teaspoon pumpkin pie spice) and beat on medium speed for 4 minutes, scraping down the bowl occasionally.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely (approximately 1 hour).
- In a chilled large bowl, beat the powdered sugar, whipping cream, vanilla extract, and pumpkin pie spice on high speed until stiff peaks form.
- Gently fold in the reserved 1 cup (240ml) of pumpkin puree.
- Place one cake layer, rounded side down, on a serving platter.
- Spread half of the pumpkin cream over the first layer.
- Top with the second cake layer, rounded side up.
- Spread the remaining cream over the top layer.
- Garnish with very finely chopped hazelnuts (optional).
- Refrigerate for at least 1 hour before serving to allow flavors to meld and the torte to set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
111g
Fat
49g
Carbs
15g
