Hungarian Flourless Hazelnut Cake

Submitted by: admin on April 10, 2020

12 servings

Ingredients

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

Instructions

Step 1
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.

Step 2
In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

Step 3
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.

Step 4
Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.

Step 5
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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