How To Make Hungarian Flourless Hazelnut Cake?
This cake was traditionally a birthday cake at my friend’s house. Her mother is from Hungary and only has this recipe in her head! Now it’s being preserved… Note: The hazelnuts can be roasted or unroasted. The shells can be removed or left on.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Servings: 12
Yield: 1 9-inch 3-layer cake
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Servings: 12
Yield: 1 9-inch 3-layer cake
Ingredients
- ⅛ cup chopped hazelnuts, for garnish
- ⅝ cup white sugar
- 1-pint heavy whipping cream
- 2 teaspoons baking powder
- 6 egg yolks
- 6 egg whites
- 12 ounces hazelnuts
Directions
Step 1: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
Step 2: In a large bowl, beat the egg yolks with the sugar until pale yellow in color. Stir in the ground hazelnut mixture.
Step 3: In a separate bowl CLEAN beat the egg whites with a whisk ( CLEAN ) until stiff. Briskly fold 1/3 of the beaten egg whites into the egg yolk mixture, then fold in the remaining beaten egg whites until no streaks are visible.
Step 4: Pour into a 9-inch springform pan. Bake in preheated oven for 60 to 75 minutes, or until the top of the cake springs back when lightly tapped. Cool on a wire rack.
Step 5: When the cake has cooled, slice it horizontally into 3 layers. Whip the cream until stiff and spread generously between the layers, on the top and sides of the cake. Sprinkle with chopped hazelnuts for decoration.
