Also known as a Hazelnut Torte.
This is one of those cakes that rises with air. The careful folding in of the egg whites makes this cake rise beautifully.
The first time I made this cake it was a disaster. The person who gave me the recipe neglected to give me any direction about careful folding-in of the egg white. I thought they forgot about the baking powder or something, I was quite upset while scraping the lumpy flat mess out of my pan.
Well that was a long time ago, I think I have it perfected now.
If you can’t find ground hazelnuts in the store, then just grind your own in a coffee grinder, but don’t grind the nuts too long or you’ll have hazelnut butter. When they look almost like breadcrumbs with a few lumps then you’re good.
I used a combination of whipping cream and Buttercream in my cake. For the recipe to my Hazelnut Buttercream follow this link.
- 6 eggs separated
- 1 egg whole
- 1/2 cup granulated sugar
- 1 cup finely ground hazelnuts
- 1/3 cup fine dry non seasoned bread crumbs or all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- Filling and Topping:
- 2 cups whipping cream
- 1/3 cup icing sugar
- 5 tablespoons Kirsch or rum
- ¼ cup raspberry or strawberry jam
- Grated chocolate
- Toasted hazelnuts whole
Beat egg yolks and whole egg on high speed of electric mixer until thick and lemon coloured. Gradually add ½ cup sugar, beat until very thick, about 7 minutes. Gently fold in the nuts and breadcrumbs or (all-purpose flour)
Beat the egg whites and a 1/4 cup sugar till soft peaks form.
Gently fold 1/4 of the stiff egg whites into the yolks thoroughly and gently. Sprinkle flour over mixture and fold in with remaining egg whites.
Turn into a greased 10” spring form pan.
Bake at 275°F for 55 to 65 minutes or until cake shrinks slightly from sides of pan
Remove pan ring and let cake cool.
When cake is completely cool, cut in half with a very long bladed knife.
Beat whipping cream until very stiff. Halfway through add icing sugar and near end add 2 tablespoons kirsch or rum. Set aside.
When cake is cooled cut in half. Mix jam and remaining kirsch together and spread on bottom layer of cake. Spread a generous layer of whipping cream over the jam. Assemble top layer and cover with remaining whipping cream.
Decorate with hazelnuts and grated chocolate on top of cake.
*the cake here is a doubled recipe using 2 cake pans.