- Cook Time
- Prep Time
- 1 large torte ServingsServings
- 5 egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup almond powder
- 1/2 cup hazelnut powder
- 2/3 cup chopped pistachios
- 1/4 cup confectioners' sugar
- Chocolate-Mango Ganache
Preheat oven to 325°F. Line a baking sheet with parchment. Draw 3 6-inch circles on the parchment. Turn over the parchment so that the ink does not bake onto the meringue.
Fit a pastry bag with a large plain tip.
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until they are foamy. Continue whipping at high speed, adding a tablespoon of sugar at a time.
Fold the nuts into the meringue, being careful not to deflate the meringue. Dust the layers with the confectioners’ sugar.
Pipe the meringue into the circles. Bake the layers until they are browned and firm (about 25 minutes).
Place a disk onto a serving plate. Transfer the whipped chocolate ganache (room temperature) to a pastry bag fitted with a ½ inch tip. Pipe ganache onto the disk. Place another disk on top of the ganache and pipe more ganache onto
the disk. Add the final disk and garnish with cocoa powder, confectioners’ sugar, and fresh fruit.