ReceptnaptárHazelnut Cake
Hazelnut cake is a rich, hazelnutty classic made with very little flour. Old recipes worked with 8 eggs and half an hour of whisking; today with a mixer, 6 eggs are plenty. The apricot jam gives a tart counterpoint to the richness of the hazelnuts.
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Ingredients
Method
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- Preheat the oven to 170 °C (155 °C fan). Butter and flour a 24 cm cake pan.
- Whisk the egg yolks with half of the sugar with a mixer for 5-6 minutes until fluffy. Add the hazelnuts, flour and baking powder.
- Whip the egg whites with the salt until stiff, gradually adding the remaining sugar. Fold one third into the mixture, then gently fold in the rest.
- Pour the batter into the pan and bake at 170 °C for 40-45 minutes until a toothpick comes out clean. Leave in the pan for 10 minutes, then turn out onto a rack and cool completely.
- Cut the cake in half horizontally, spread the bottom layer with apricot jam and place the other layer on top. You can first stir the jam with a little water until smooth so it spreads more easily.
- Heat the cream, pour it over the finely chopped chocolate and stir until smooth. Slightly cooled, spread it over the top and sides of the cake. Chill for 1 hour.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Toast the hazelnuts and rub off the skins, so they are more aromatic.
- Fold the egg whites gently so the batter stays airy.
- Let the cake stand at room temperature before serving.
- It can also be filled with whipped cream or chocolate cream.
Frequently asked questions
Can it be flourless?
Yes, by leaving out the flour, but keep the baking powder.
How long can it be stored?
In the fridge for 4 days.
Similar recipes
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- Prague cake (chocolate cream) · Russian
- Chocolate sticks · Hungarian
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