Hungarian Flourless Hazelnut Cake Receta

Indulge in this decadent, gluten-free Hungarian Hazelnut Cake! This flourless wonder boasts a rich, nutty flavor and incredibly moist texture. Adapted from a classic recipe, it's perfect for special occasions or an elegant dessert anytime. The creamy hazelnut filling and crunchy topping elevate this cake to a truly unforgettable experience.

Preparación 30 min

Cocción 90 min

Calorías 380.3 kcal

Proteína 17g

Valoración Sé el primero

Receta Acciones

Comparte esta receta:

Receta Autor

El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Hungarian Flourless Hazelnut Cake

1½ cups whole raw hazelnuts (for cake) and 1 cup chopped toasted hazelnuts (for garnish)
1 teaspoon baking powder
6 large egg yolks
1½ cups granulated sugar
6 large egg whites
2 cups heavy cream, chilled
2 tablespoons powdered sugar (optional)
Flour (for pan preparation)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Hungarian Flourless Hazelnut Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Cómo preparar Hungarian Flourless Hazelnut Cake

Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
Grind 1 ½ cups hazelnuts in a food processor until very fine.
Add 1 teaspoon baking powder to the ground hazelnuts and mix well. Set aside.
In a large bowl, whisk 6 large egg yolks with 1 ½ cups granulated sugar until pale and thick.
Gradually beat in the ground hazelnut mixture until fully incorporated.
In a separate clean bowl, using clean beaters, whip 6 large egg whites until stiff peaks form.
Gently fold ⅓ of the egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
Pour batter into the prepared springform pan and spread evenly.
Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. The top should also spring back lightly when touched.
Let the cake cool completely in the pan on a wire rack.
Once completely cool, carefully run a knife around the edges of the pan and release the cake.
Slice the cake horizontally into 3 even layers.
In a separate bowl, whip 2 cups heavy cream until stiff peaks form. Sweeten with 2 tablespoons powdered sugar, if desired.
Generously spread whipped cream between the cake layers and on top and sides of the cake.
Sprinkle chopped hazelnuts over the top for decoration.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

56g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Desserts Dietary Low Sodium Gluten Free Low Carb Free Of Something Low In Something 4 Hours Or Less

Preguntas frecuentes

¿Cuánto se tarda en preparar Hungarian Flourless Hazelnut Cake?

Hungarian Flourless Hazelnut Cake tarda unos 120 minutos de principio a fin: aproximadamente 30 minutos de preparación y 90 minutos de cocción.

¿Cuántas calorías tiene Hungarian Flourless Hazelnut Cake?

Hungarian Flourless Hazelnut Cake tiene aproximadamente 380.3 calorías por ración, con unos 17 g de proteína, 2 g de carbohidratos y 56 g de grasa.

¿Qué ingredientes necesito para Hungarian Flourless Hazelnut Cake?

Los ingredientes principales de Hungarian Flourless Hazelnut Cake son Hazelnuts, Baking Powder, Egg Yolks, White Sugar, Egg Whites, Heavy Whipping Cream. Consulta la lista completa con cantidades más arriba.