-
-
My review
Hungarian Flourless Hazelnut Cake
1
LAURANERIC
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 399Original recipe yields 12 servings (1 9-inch 3-layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7177 Ratings
-
-
-
-
-
Most helpful positive review
8/8/2002
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 ...
Most helpful critical review
12/26/2000
This was not difficult to make but was drier than I had hoped for - and did not require the full time to cook. It took 15 less minutes to cook and that was with my oven on about 320. In additi...
Most helpful
Most positive
Least positive
Newest
8/8/2002
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 ...
1/1/2001
I very much enjoyed this cake; I've made it seperately with almonds and hazelnuts. However, I did make several modifications to it. Since the cake is so dry, after I sliced the cake into 2 lay...
12/19/2005
Thank goodness someone is drawing attention to the traditional Hungarian torte recipes. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tor...
9/12/2005
This has a delicious hazelnut flavor, and was surprisingly easy to make. It's also very healthy, for a cake! I used farm eggs, so I actually needed nine eggs to make it workable. I started wi...
12/25/2004
I made this for Christmas dessert this year. A few comments, when I mixed the ground nuts (you can buy them pre-ground) into the yolks, it turned into a hard lump making gently folding the white...
3/6/2007
I experimented with this cake, as I want to make it for my sis-in-law this weekend... who is allergic to both wheat and dairy! But...This cake was awesome!! Instead of cream, I used dark chocola...
12/26/2000
This was not difficult to make but was drier than I had hoped for - and did not require the full time to cook. It took 15 less minutes to cook and that was with my oven on about 320. In additi...
9/27/2005
I decided to make this cake for my dad for his birthday. He likes dense nutty cakes, and this sounded exactly to his tastes. I followed the recipe as it was written. The nut and yolk mixture was...
6/16/2013
I read all the reviews and tried it. I ground about 1 lb of hazelnuts, after roasting and peeling the skins off. The ground hazelnuts came to about three cups (ground). I then use "large" egg...