hungarian flourless hazelnut cake

Ingredients

• Servings: 1
• 12 ounces hazelnuts
• 2 teaspoons baking powder
• 6 egg yolks
• 5/8 cup white sugar
• 6 egg whites
• 1 pint heavy whipping cream
• 1/8 cup chopped hazelnuts, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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.
• in a large bowl, whip the egg yolks with the sugar until pale yellow in color. 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 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.
• 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.