Description
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 untoasted. The skins may be removed or left on.
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
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12