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This cake was traditionally a birthday cake in my friends 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 un-toasted. The skins may be removed or left on.

Hungarian Flourless Hazelnut Cake

Ingredients

  • 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

Instructions

    1 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.

    2 In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

    3 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.

    4 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.

    5 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.