Vorarlberger Torte

About This Recipe

The Vorarlberger Torte is the grand celebration cake of Liechtenstein and the neighbouring Vorarlberg region. Multiple thin hazelnut sponge layers are sandwiched with a rich mocha buttercream, then encased in a dark chocolate glaze. It is a showpiece cake requiring patience, but the result is spectacular — nutty, coffee-scented, and deeply chocolatey.

Ingredients

Serves 12

• 200 gground hazelnuts, lightly toasted
• 6 largeeggs, separated
• 180 gcaster sugar
• 250 gunsalted butter, softened (for mocha buttercream)
• 2 tbspstrong espresso
• 150 gdark chocolate (70%), for glaze

Instructions

1. 1

   Make the hazelnut sponge

   Beat egg yolks with 120 g sugar until pale. Fold in ground hazelnuts and 3 tbsp flour. Whisk egg whites with remaining sugar to stiff peaks; fold into the hazelnut mixture in three additions. Divide into three 22 cm rounds; bake at 175 °C for 12–14 minutes each. Cool completely.

2. 2

   Make mocha buttercream

   Beat softened butter until very pale and fluffy (5 minutes). Gradually beat in 150 g icing sugar, then add espresso and 1 tbsp cocoa powder. Beat until smooth and glossy.

3. 3

   Assemble the layers

   Place first sponge layer on a plate. Spread one-third of the mocha buttercream evenly. Repeat with the remaining layers. Spread a thin crumb coat over the entire cake; chill 30 minutes.

4. 4

   Make and apply the glaze

   Melt dark chocolate with 3 tbsp cream over gentle heat until smooth. Cool until slightly thickened. Pour over the chilled cake and smooth quickly with a palette knife.

5. 5

   Decorate and serve

   Decorate with whole hazelnuts and cocoa-dusted chocolate shavings. Chill 1 hour before slicing. Serve at room temperature.

Variations

• •

  Replace mocha buttercream with raspberry jam and whipped cream for a lighter version

• •

  Use milk chocolate glaze for a sweeter finish

Storage

Refrigerate assembled cake for up to 4 days. Bring to room temperature 30 minutes before serving.

Frequently Asked Questions