Flourless hazelnut layer cake

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    Flourless hazelnut layer cake

    Flourless hazelnut layer cake

    (77)
    1hr30min


    69 people made this

    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.

    Ingredients
    Serves: 12 

    • 340g hazelnuts
    • 2 teaspoons baking powder
    • 6 egg yolks
    • 125g caster sugar
    • 6 egg whites
    • 475ml whipping cream
    • 2 tablespoons chopped hazelnuts, for garnish

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 170 C / Gas 3. Grease and flour a 23cm springform tin.
    2. Grind hazelnuts until very fine. Add baking powder and set aside.
    3. In a large bowl, whip the egg yolks with the sugar until pale yellow in colour. Beat in the ground hazelnut mixture.
    4. 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.
    5. 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.
    6. 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 & ratings
    Average global rating:
    (77)

    Reviews in English (74)

    MJNabz
    by
    0

     -  19 Dec 2010

    by
    126

    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)

    by
    118

    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)

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