Solothurn Hazelnut Torte

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A beloved specialty from the baroque town of Solothurn in northwestern Switzerland, this elegant torte layers a buttery shortbread base with a fluffy hazelnut meringue that turns golden and crackling in the oven. Naturally fragrant from roasted hazelnuts and a hint of lemon zest, it is the kind of understated cake that appears in Swiss Konditorei windows and on family Sunday tables.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 24 gSugar
• 7 gProtein
• 95 mgSodium
• 210 mgPotassium
• 55 mgCalcium
• 1.8 mgIron
• 1 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the shortbread base

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1 to 2 tbsp cold water
• 1/4 tsp fine sea salt

For the hazelnut meringue topping

• 1 cup (125 g) skinned roasted hazelnuts, finely ground
• 3 large egg whites, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp finely grated lemon zest
• Pinch of fine sea salt

For finishing

• 2 tbsp powdered sugar, for dusting
• 2 tbsp toasted hazelnuts, coarsely chopped
• 1/2 cup (120 ml) cold heavy cream, softly whipped (optional)

Directions

1. Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the base with parchment paper.
2. Make the base: in a bowl, rub the cold butter into the flour, sugar, and salt with your fingertips until the mixture looks like coarse crumbs. Stir in the egg yolk and just enough cold water to bring the dough together into a soft, pliable ball.
3. Press the dough evenly over the base and about 1 inch (2.5 cm) up the sides of the prepared pan. Prick the base with a fork and chill in the refrigerator for 15 minutes.
4. Blind bake the crust for 12 to 14 minutes, until pale gold at the edges. Remove from the oven and leave the oven on.
5. Meanwhile, make the topping: beat the egg whites with the salt on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high until the meringue is stiff, glossy, and the sugar has dissolved, about 4 minutes. Fold in the vanilla, lemon zest, and ground hazelnuts with a rubber spatula until evenly combined.
6. Spread the hazelnut meringue gently over the warm crust, smoothing it to the edges with an offset spatula. Sprinkle the chopped toasted hazelnuts over the top.
7. Bake for 28 to 32 minutes, until the meringue is deeply golden, puffed, and just set in the center; a skewer inserted should come out with moist crumbs but no wet batter.
8. Cool the torte completely in the pan on a wire rack, then release the springform and transfer to a serving plate. Dust with powdered sugar just before slicing and serve with softly whipped cream if desired.

Cook’s Notes

• Buy pre-skinned hazelnuts or rub skinned ones in a kitchen towel after toasting to remove any remaining skins for a smoother, less bitter topping.
• Chill the shortbread base before blind baking; this prevents the buttery crust from shrinking down the sides of the pan.
• For extra flavor, toast the hazelnuts at 325°F (160°C) for 8 to 10 minutes before grinding them.
• The torte keeps well covered at room temperature for 2 days; the meringue softens slightly but stays delicious.
• Serve in thin slices with strong black coffee, as is traditional in Swiss Konditorei.

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