Flourless hazelnut layer cake

    1 hour 30 min

    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.

    80 people made this

    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

    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:

    Reviews in English (75)


    This was the most beautiful cake, although we adapted it slightly. It was also super easy to make. What we did was split the batter into two 20cm cake tins and baked for about 25 minutes, then decorated with nutella buttercream (naked-cake style), fresh strawberries and chocolate nests for Easter. The texture is lovely and meringue-y too.  -  27 Mar 2018


     -  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)