Best Hazelnut Cake No Butter No Flour Recipes

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• 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.

NO FLOUR HAZELNUT CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.

HAZELNUT CAKE

Steps:

• Preheat oven to 275°F.
• In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
• In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
• Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
• Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.