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Hungarian Flourless Hazelnut Cake


A traditional Hungarian birthday cake from my grandmother.















12 ounces hazelnuts (filberts)
2 teaspoons baking powder
6 large egg yolks
10 tablespoons sugar
6 large egg whites
1 pint heavy whipping cream
cup hazelnuts (filberts)
for garnish, chopped


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 18462% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 32mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 2%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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