Hazelnut-Pear Torte with Dulce de Leche Filling

3.8
(5)

A rich dulce de leche cream cheese and caramelized pears are sandwiched between layers of nutty, warmly-spiced cake to create this irresistible dessert recipe.

Hazelnut-Pear Torte with Dulce de Leche Frosting
Photo: Kritsada Panichgul
Prep Time:
45 mins
Bake Time:
20 mins
Cool Time:
10 mins
Chill Time:
1 hrs
Total Time:
2 hrs 15 mins
Servings:
12

Ingredients

  • 2 ½ cup hazelnuts (filberts), toasted*

  • 3 tablespoon all-purpose flour

  • 4 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 6 eggs

  • 1 cup granulated sugar

  • 1 3 ounce package cream cheese, softened

  • ¼ cup butter, softened

  • ½ cup canned dulce de leche

  • 2 - 3 tablespoon milk

  • 4 ½ cup powdered sugar

  • 2 tablespoon butter

  • 3 ripe pears, peeled, cored, and thinly sliced

  • Chopped toasted hazelnuts (filberts) (optional)

Directions

  1. Preheat oven to 350°F. Grease two 8x1 1/2-inch round baking pans. Line pan bottoms with waxed paper or parchment paper; grease the paper. Lightly flour pans; set aside. Place half of the 2 1/2 cups hazelnuts in a blender or food processor. Cover; blend or process until nuts are ground. Repeat with the remaining nuts. In a medium bowl combine ground hazelnuts, the 3 tablespoons flour, the baking powder, and cinnamon; set aside.

  2. In a large bowl combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed until smooth. Add nut mixture. Beat until combined, scraping side of bowl occasionally. Spread evenly in prepared pans.

  3. Bake in the preheated oven for 20 to 25 minutes or until lightly browned and tops spring back when lightly touched (centers may dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; peel off waxed or parchment paper, if necessary. Cool completely on wire racks.

  4. For dulce de leche filling, in a large bowl combine cream cheese and the 1/4 cup butter. Beat with an electric mixer on medium to high speed until combined. Add dulce de leche, beating until smooth. Beat in 2 tablespoons of the milk. Add 2 cups of the powdered sugar, beating until combined. Beat in the remaining 2 1/2 cups powdered sugar and enough of the remaining 1 tablespoon milk to make a spreading consistency.

  5. In a very large skillet melt the 2 tablespoons butter over medium heat. Add pears; cook for 8 to 10 minutes or until browned and tender, gently stirring occasionally. Set aside to cool.

  6. To assemble, use a long serrated knife to cut cakes in half horizontally (making four cake layers). Place one cake layer, cut side up, on a serving platter. Spread 1/2 cup of the dulce de leche filling on this cake layer. Top with one-fourth of the pears, arranging pears in a single layer. Repeat layers twice. Add the remaining cake layer, cut side down. Frost with the remaining dulce de leche filling; arrange the remaining pears on top. If desired, sprinkle with chopped toasted hazelnuts. Chill for up to 1 hour before serving.

*Test Kitchen Tip:

To toast the hazelnuts, preheat oven to 350°F. Spread hazelnuts in a 15x10x1-inch baking pan. Bake in the preheated oven for 8 to 10 minutes or until toasted. Place the warm nuts in a clean kitchen towel and rub the nuts in the towel to remove any loose skins before using.

Nutrition Facts (per serving)

601 Calories
29g Fat
82g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 601
% Daily Value *
Total Fat 29g 37%
Saturated Fat 8g 40%
Cholesterol 132mg 44%
Sodium 238mg 10%
Total Carbohydrate 82g 30%
Total Sugars 73g
Protein 9g
Vitamin C 3.5mg 18%
Calcium 212mg 16%
Iron 2.2mg 12%
Potassium 294mg 6%
Folate, total 52.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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