About this recipe:This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved . . . Note: hazelnuts may be toasted or un-toasted. The skins may be removed or left on.
2 teaspoons baking powder
6 egg yolks
125g caster sugar
6 egg whites
475ml whipping cream
2 tablespoons chopped hazelnuts, for garnish
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 170 C / Gas 3. Grease and flour a 23cm springform tin.
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 colour. 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 prepared tin. 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.