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My review
Hungarian Flourless Hazelnut Cake
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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."
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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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 7582 Ratings
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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...
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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...
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...
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...
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...
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...