Hungarian Flourless Hazelnut Cake

"(Taken from another site) as ours is similar, but this was adapted to be gluten free. Absolutely Delicious!"
 
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Ready In:
1hr 30mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Preheat the oven to 325°F (165°C). Grease and flour a 9 inch springform pan. Grind hazelnuts until very fine. Add baking powder 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.
  • 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.
  • 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.
  • 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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Reviews

  1. this is really great. I have also used Almond flour but the cake is more dense. I will try 1 more egg yolk and white and see if it lightens the Almond version.
     
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