Kitchen Stories: Candied Hazelnuts Torte

Fridge torte with hazelnut praline, cherry preserve and roasted & caramelised hazelnuts. Successive ladyfinger layers and whipped cream with different flavors each.
The process is not difficult, there are merely several parallel preparations and seems complicated. Do not hesitate to try a delicious layered torte.
Yours!

work: 2h:30′

time: 6h:30′

difficult:

Ingredients (8-10 servings) ~30 ladyfingers 500 g (1.1 lbs) vegetable cream for whipping 2×250 g (2×8.8 oz) mascarpone cheese 150 g (5.3 oz) cherry preserve 150 g (5.3 oz) hazelnut praline, nutella 2 tbsp powdered sugar	Coffee Syrup 150 g (5.3 oz) sugar 150 g (5.3 oz) water 2 sachets/ sticks ready espresso coffee powder 1 shot of liquor amaretto	First we make the coffee syrup to have the whole time, that it needs to cool. In a saucepan on a medium heat, add water and sugar. Add the espresso coffee powder and stir. Allow the syrup to boil for 2′-3′ and remove from heat. Add the liqueur and set aside to cool.
Candied Hazelnuts 200 g (7.1 oz) hazelnuts 150 g (5.3 oz) sugar In the oven grill roast the hazelnuts in a pan. This takes a little time and be careful not to burn them. Allow them to cool for a while and rub between our palms to peel. Some peels will stay on hazelnuts.	In a saucepan and upon really low heat add the sugar. Allow to melt without mixing. It will start first caramelize from the edges of the pot. You grab it from the handles and turn circularly, gently and carefully until the sugar is melted and caramelized. Remove from heat and immediately pour the roasted hazelnuts. With quick movements stir to caramelised all. Pour in wax paper to cool.	Once the hazelnuts have cooled completely, keep aside some whole for decoration of the torte. The rest you crush them in a blender in small to medium crumbs. From the grated keep aside the ⅓ for the surface of the torte. This process can be done from the day before to have more time at your disposal to make the torte.
In the bowl of the blender pour vegetable cream and when it begins to thicken slightly, add the mascarpone and icing sugar. Beat well to make a stiff whipped cream. In separate bowls, divide into three parts, with part three a little smaller in quantity than the other two.	In the bucket leave the third of the whipped cream and add the hazelnut praline. Mix well to combine the ingredients.	Inside the bucket with the chocolate mixture, add the crushed hazelnuts and mix well with a silicone spatula.
To assemble the torte get a form with detachable base Ø26-28 cm (Ø10.2-11 in) and cover with greaseproof paper. Dip the ladyfingers instantly in the coffee syrup and place them close to one another in the base form. On top pour the chocolate mixture with the hazelnuts.	With a spatula flatten the surface of the torte to become flat.	In the mixer bowl, without washing it, put the second part of the whipped cream that is kept aside and add the cherries. Mix with a spatula to join ingredients.
Lay a second layer ladyfingers (savagiar), dipped in the syrup over the chocolate mixture. On top pour whipped cream with sour cherries. You spread it to become flat.	Above the coat of cherries pour the third and last part (white) of whipped cream and spread with the spatula.	Sprinkle with grated hazelnuts, which you kept, and if you want you do rosettes with white whipped cream and place a whole hazelnut on them. This final process is best done just before cutting the torte to not wet the caramelized hazelnuts. Put the torte in the refrigerator for 4 hours or overnight.