Here it is. Next time, I'd consider adding some cinnamon to the batter. I'd also serve it with raspberries.
Hungarian Flourless Hazelnut Cake
12 ounces roasted hazelnut 2 teaspoons baking powder 6 each egg yolk 5/8 cup sugar or Splenda 6 each egg white 1 pint heavy cream 1/8 cup hazelnut, chopped
1. Preheat oven to 325 degrees. 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 Splenda until pale yellow in collor. 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 pan. 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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timeasmymeasure
Flourless Hungarian hazelnut cake
Hungarian Flourless Hazelnut Cake
12 ounces roasted hazelnut
2 teaspoons baking powder
6 each egg yolk
5/8 cup sugar or Splenda
6 each egg white
1 pint heavy cream
1/8 cup hazelnut, chopped
1. Preheat oven to 325 degrees. 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 Splenda until pale yellow in collor. 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 pan. 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.