Monday, May 18, 2009

Hungarian hazelnut cake recipe

Here's a little nugget of food trivia-hazelnuts are often called filberts. No matter what you call them, they are delectable!


  • 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
    Preheat the oven to 325 degrees F. Generously grease and flour a 9 inch springform pan. Grind hazelnuts until very fine in texture and add baking powder. Set aside. In a large bowl, whisk together egg yolks and sugar until pale yellow in color. Stir in the hazelnut mixture until well combined. In a separate bowl, whisk the egg whites until stiff. Fold in 1/3 of the egg whites into the yolk mixture . When combined, add remaining whites and fold in until no streaks remain. Pour into prepared pan and bake 60 to 75 minutes, or until top of cake springs back when lightly touched. Cool on wire rack. When cool, slice the cake horizontally into 3 layers. Beat whipping cream until stiff then top each layer. Spread on top and sides of cake. Garnish with hazelnuts and serve.
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