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Coffee Nut Torte

Serves 6-8


  • 4 eggs, separated
  • 1 cup caster sugar
  • 1/4 cup cornflour
  • 1/2 cup ground hazelnuts
  • 1/4 teaspoon vanilla essence
  • 2 teaspoons instant coffee powder
  • 1/4 cup water
  • 1/4 cup caster sugar, extra
  • 125g Australian cream cheese
  • 1 1/4 cups Australian thickened cream, whipped
  • whipped Australian thickened cream, extra
  • hazelnuts, for garnishing
Download Recipe (PDF)


  1. For the meringue, beat the egg whites to soft peak stage. Gradually beat in sugar until dissolved and a stiff meringue is formed. Carefully fold in remaining meringue ingredients. Spoon into 2, 20cm buttered and lined cake tins. Bake at 150C for 1 hour. Remove from tin, remove paper and allow to cool on a wire cooling rack.
  2. For the filling, dissolve coffee in water. Whisk reserved egg yolks and sugar together in top of a double boiler. Stir in dissolved coffee. Continue stirring until mixture coats back of the spoon. Remove from heat and allow to cool. Beat cheese until smooth and creamy. Fold in custard and cream. Fill meringues and sandwich together. Cover meringue completely with extra whipped cream. Garnish with extra whole or chopped hazelnuts. Refrigerate for several hours before serving.


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