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Hungarian Flourless Hazelnut Cake Recipe

Hungarian Flourless Hazelnut Cake Ingredients

  • Hungarian Flourless Hazelnut Cake Recipe
    Hungarian Flourless Hazelnut Cake Recipe

    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

How to make Hungarian Flourless Hazelnut Cake

  • 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.
  • Hungarian Flourless Hazelnut Cake is ready to serve.

Prep Time:30 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min
Servings: 12