Hungarian Flourless Hazelnut Cake
A traditional Hungarian birthday cake from my grandmother.
Yield
12 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
hazelnuts (filberts)
|
|
| 2 | teaspoons |
baking powder
|
|
| 6 | large |
egg yolks
|
|
| 10 | tablespoons |
sugar
|
|
| 6 | large |
egg whites
|
|
| 1 | pint |
heavy whipping cream
|
*
|
| ⅛ | cup |
hazelnuts (filberts)
for garnish, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
hazelnuts (filberts)
|
|
| 1E+1 | ml |
baking powder
|
|
| 6 | large |
egg yolks
|
|
| 1.5E+2 | ml |
sugar
|
|
| 6 | large |
egg whites
|
|
| 473 | ml |
heavy whipping cream
|
*
|
| 3E+1 | ml |
hazelnuts (filberts)
for garnish, chopped |
|
Directions
Preheat the oven to 325℉ (160℃). Grease and flour a 9-inch spring-form pan. Grind the hazelnuts in a food processor until very fine. Add baking powder, stir and set aside.
In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
Whisk the egg whites in an impeccably clean bowl until medium-stiff peaks form. Fold ⅓ of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain. Do not over fold.
Transfer the mixture to a 9 inch springform.
Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
Once the cake is cool, slice horizontally into 3 layers.
Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake.
Sprinkle chopped hazelnuts on top for decoration.
