Filbert Torte

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 10 eggs, separated, at room temperature
  • cups sugar
  • 3 tablespoons cake flour
  • 2 cups finely ground skinned filberts
  • 12 ounces apricot preserves
  • Juice of 1 lemon
  • 2 cups heavy cream
  • ½ cup dark brown sugar
  • Shaved filberts for garnish


    1. Preheat oven to moderate (350°F.). Line the bottoms of three nine-inch layer-cake pans (preferably with removable bottoms) with parchment paper or greased and lightly floured wax paper.

    2. Beat the egg yolks until thick. Gradually add the sugar, beating until the mixture is light and fluffy. Fold in the flour and ground nuts.

    3. Beat the egg whites until stiff but not dry. Mix one-third of the egg whites into the nut mixture. Fold in the remainder gently.

    4. Pour the batter into the prepared pans. Bake for thirty to thirty-five minutes, until browned and set.

    5. Remove from the oven and cool slightly. The layers will shrink. Set the layers, still on paper, on racks to cool.

    6. Mix the preserves with the lemon juice. Whip the cream with the brown sugar until it reaches spreading consistency.

    7. Carefully remove the paper from one layer and place it on a cake plate. Spread with the apricot mixture and then with two tablespoons of the whipped cream. Remove the paper from a second layer and place on top. Repeat the spreading process and finally top with the third layer.

    8. Frost the torte all over with the remaining cream. Garnish with shaved filberts and refrigerate.

    Skinning Filberts

    Spread the shelled nuts in a shallow pan and bake in a moderate oven (350°) for fifteen to twenty minutes. Remove the filberts from the oven, cover them with boiling water and drain immediately. Rub the nuts back and forth between two towels, loosening the skin. Any skin remaining after this process will not be detrimental to the dishes prepared.

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