For a richer flavor, toast the hazelnuts before grinding. Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant. To remove the skins from the hazelnuts, rub them vigorously in a clean kitchen towel after toasting. The cake can be made a day ahead and stored in the refrigerator. Frost with whipped cream just before serving.
Hungarian Flourless Hazelnut Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS277
A deeply nutty and decadent flourless cake, traditionally served as a birthday treat. This recipe captures the essence of Hungarian baking, delivering a moist, flavorful cake with a delightful hazelnut crunch.
Ingridients
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Nutrition
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Carbohydrate17 g
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Cholesterol157 mg
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Fiber3 g
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Protein8 g
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Saturated Fat11 g
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Sodium128 mg
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Sugar12 g
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Fat35 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325°F (165°C). Grease and flour a 9-inch springform pan. (5 minutes)
02 Step
Recipe View Grind the hazelnuts in a food processor until they are very finely ground, almost a flour. Transfer to a bowl and whisk in the baking powder. Set aside. (10 minutes)
03 Step
Recipe View In a large bowl, using an electric mixer, whip the egg yolks with the sugar until the mixture is pale yellow and thick. This may take several minutes. Beat in the ground hazelnut mixture until well combined. (8 minutes)
04 Step
Recipe View In a separate, clean bowl, using clean beaters or whisk, whip the egg whites until stiff peaks form. (5 minutes)
05 Step
Recipe View Gently fold 1/3 of the whipped egg whites into the yolk and hazelnut mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the batter. (5 minutes)
06 Step
Recipe View Pour the batter into the prepared springform pan and spread evenly. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 60 to 75 minutes, or until the top of the cake springs back lightly when gently pressed. A toothpick inserted into the center should come out clean. (60-75 minutes)
08 Step
Recipe View Let the cake cool in the pan for 15 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely. (15 minutes)
09 Step
Recipe View Once the cake is completely cool, slice it horizontally into 3 even layers using a serrated knife. (10 minutes)
10 Step
Recipe View In a chilled bowl, whip the heavy cream until stiff peaks form. (5 minutes)
11 Step
Recipe View Spread a generous layer of whipped cream between each cake layer, and then frost the top and sides of the cake with the remaining whipped cream. (15 minutes)
12 Step
Recipe View Sprinkle the chopped hazelnuts evenly over the top of the cake for garnish. (2 minutes)
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RECIPE REVIEWS
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Aliya Leffler
Aug 23, 2024I was a little intimidated by the flourless aspect, but this recipe was surprisingly easy to follow. The cake turned out perfectly, and it was a huge hit at my dinner party.
Bethany Mertz
Jul 28, 2024A keeper! I have made it three times now and it comes out perfectly every time! Thank you so much for this recipe!
Kennith Gleichner
Jun 21, 2024This cake is absolutely amazing! The hazelnut flavor is so intense, and it's incredibly moist. My family loved it!
Abraham Gorczany
May 25, 2024The whipped cream frosting is the perfect complement to the nutty cake. I added a splash of vanilla extract to the cream for extra flavor.