Hungarian Flourless Hazelnut Cake (Gluten Free)

Contributed By: Parker


12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
⅝ cup white sugar
6 egg whites
1 pint heavy whipping cream
⅛ cup chopped hazelnuts, for garnish


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

Helpful Hints:

This cake was traditionally a birthday cake in my friend's 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 untoasted. The skins may be removed or left on.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Servings: 12
Yield: 1 9-inch 3-layer cake
Nutrition Facts (per serving)
399 Calories
35g Fat
17g Carbs
8g Protein

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