HUNGARIAN FLOURLESS HAZELNUT CAKE

Hungarian Flourless Hazelnut Cake image

Provided by IammenotyoU

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

340 g hazelnuts
9 g baking powder
6 egg yolks
125 g white sugar
6 egg whites
475 ml heavy whipping cream
15 g chopped hazelnuts, for garnish

Steps:

Preheat the oven to 325°F (165°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.

Nutrition Facts : Calories 380.3, Fat 37, SaturatedFat 11.3, Cholesterol 148.2, Sodium 105.2, Carbohydrate 7.4, Fiber 3.3, Sugar 1.8, Protein 8.8