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Hazelnut Flourless Cake

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
12 servings
Dessert Hungarian
Hazelnut Flourless 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 your oven to the desired temperature of 325 degrees Fahrenheit (165 degrees Celsius).
2
To prepare the baking vessel, lightly coat a 9-inch springform pan with butter or cooking spray and dust it evenly with flour.
3
Grind hazelnuts into a fine powder using a food processor or blender until they reach the desired consistency.
4
In a large mixing bowl, combine egg yolks and granulated sugar, beating them together until they achieve a pale yellow hue.
5
Add the ground hazelnut mixture to the egg yolk mixture, stirring until well combined.
6
In a separate, clean bowl, use an electric whisk to whip egg whites until they become stiff and hold their shape.
7
Fold one-third of the whipped egg whites into the yolk mixture, then gently add the remaining egg whites and continue folding until no visible streaks remain.
8
Pour the mixture into a 9-inch springform pan, ensuring it is evenly distributed.
9
Bake the cake in your preheated oven for 60 to 75 minutes, or until the top of the cake springs back when gently tapped.
10
Once the cake has cooled, slice it horizontally into three equal layers.
11
In a separate bowl, whip heavy cream until it becomes stiff and holds its shape.
12
Spread the whipped cream generously between the cake layers, on top of the cake, and along its sides.
13
Finish the cake by sprinkling chopped hazelnuts on top for a decorative touch.