Hungarian Flourless Hazelnut Cake
Description
This rich gluten-free cake is made with ground hazelnuts instead of flour, topped with whipped cream and chopped toasted hazelnuts.
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
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.