Everyday Meals

Hungarian Flourless Hazelnut Cake

Ingredients

  • 12 ounces hazelnuts
  • 2 teaspoons baking powder
  • 6egg yolks
  • ⅝ cup white sugar
  • 6egg whites
  • 1 pint heavy whipping cream
  • ⅛ cup chopped hazelnuts, for garnish
  • 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.

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  • Step 2

    In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

  • Step 3

    In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.

  • Step 4

    Pour into 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.

  • Step 5

    When 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.

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