Cappuccino Nuss Torte

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Stir in the vanilla extract.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Fold in the chopped hazelnuts and walnuts.

8. Pour the batter into the prepared springform pan and smooth the top with a spatula.

9. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

10. While the torte is baking, prepare the cappuccino drizzle by combining the cooled espresso and heavy cream in a small saucepan over low heat. Let it simmer for a few minutes until slightly thickened.

11. Once the torte is baked, remove it from the oven and let it cool in the pan for 10 minutes.

12. Carefully remove the torte from the pan and transfer it to a serving plate.

13. Drizzle the cappuccino mixture over the torte, allowing it to soak in slightly.

14. Serve the Cappuccino Nuss Torte slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.