Hazelnut Cake Filled with Cream

Name: Hazelnut Cake Filled with Cream
Total time: 1 h 20 min
Yield: about 14-16 slices
Cuisine: Hungarian
Ingredients: 280 g toasted, ground hazelnuts; 280 g vanilla sugar; 8 egg whites; 10 egg yolks (for the cream); 10 tbsp sugar (for the cream); 2 squares (about 40 g) chocolate, toasted in the oven; 150 g butter, softened; apricot jam; whole hazelnuts (for decoration)

Time: 1 hour 20 minutesabout 14-16 slicesapprox. 260 kcal / serving (estimated)approx. 5 g protein / serving

Hazelnut Cake Filled with Cream (illustration)

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Method

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Mix the toasted, ground hazelnuts with the vanilla sugar, then gently fold in the egg whites whisked to stiff peaks.
Bake in two buttered, floured cake tins for about 25 minutes.
For the cream, mix the egg yolks with the sugar over a water bath, add the toasted chocolate, and cook into a thick cream.
Once cool, stir in the softened butter.
First brush the layers with apricot jam, then fill with the cream, and coat the top and sides as well.
Arrange whole hazelnuts around the side of the cake.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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