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.
- 19 Dec 2010
This is a fabulous torte. I've made it several times and it has been perfect EVERY time. I do "sift" the hazelnuts using a colendar to be sure the nuts are fine enough. I've also made it using almonds instead of hazelnuts. (12 oz equals 2 1/2 c. nuts). - 08 Aug 2002 (Review from Allrecipes US | Canada)
I very much enjoyed this cake; I've made it seperately with almonds and hazelnuts. However, I did make several modifications to it. Since the cake is so dry, after I sliced the cake into 2 layers, I soaked each layer with Frangelico or Amaretto. Then I added whipped cream stabilizer, and flavored the whipped cream with liquer and sugar. Lastly, I used an extra half pint of whipped cream in the "frosting". With these additions, I've gotten rave reviews at the parties I took the cakes to. - 01 Jan 2001 (Review from Allrecipes US | Canada)