Hungarian Flourless Hazelnut Cake Recipe

Name: Hungarian Flourless Hazelnut Cake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 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)

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.

Prep Time 30 mins

Cook Time 90 mins

Calories 380.3 kcal

Protein 17g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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)

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How to Make 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.