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Hungarian Flourless Hazelnut Cake

Hungarian Flourless Hazelnut Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
LAURANERIC

LAURANERIC

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

Directions

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

JanZ
119

JanZ

8/9/2003

This is a fabulous torte. I've made it several times and it has been perfect EVERY time. I do "sift" the hazelnuts using a colendar to be sure the nuts are fine enough. I've also made it using almonds instead of hazelnuts. (12 oz equals 2 1/2 c. nuts).

LYONESSKIM
108

LYONESSKIM

8/9/2003

I very much enjoyed this cake; I've made it seperately with almonds and hazelnuts. However, I did make several modifications to it. Since the cake is so dry, after I sliced the cake into 2 layers, I soaked each layer with Frangelico or Amaretto. Then I added whipped cream stabilizer, and flavored the whipped cream with liquer and sugar. Lastly, I used an extra half pint of whipped cream in the "frosting". With these additions, I've gotten rave reviews at the parties I took the cakes to.

Lina G.
86

Lina G.

12/19/2005

Thank goodness someone is drawing attention to the traditional Hungarian torte recipes. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tortes and scowl at those "common" flour cakes! I grew up eating these cakes and they are splendid--as is this one. It DOES take practice to master these--and they are worth it. The secret of tortes are many, many light layers and lots of air being beaten into the batter. Bakers are no longer taught these old baking techniques as these cakes commonly used 16 to 24 egg whites each and ground nuts for batter---which equates to very expensive.

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