You can enjoy this traditional Hungarian cake recipe using hazelnuts for a delicious cake, the twist on this recipe is that we will not use flour, the results are nothing you would expect from that and you will love it!
Preparation Time: 30 mins
Cook: 1 hr
- 12 ounces hazelnuts
- 2 teaspoons baking powder
- 6 egg yolks
- ⅝ cup white sugar
- 6 egg whites
- 1 pint heavy whipping cream
- ⅛ cup chopped hazelnuts, for garnish
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.
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 a preheated oven for 60 to 75 minutes, or until the top of the cake springs back when lightly tapped. Cool on a wire rack.
When 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.