Hungarian Flourless Hazelnut Cake Recipe
This rich gluten-free cake is made with ground hazelnuts instead of flour, topped with whipped cream and chopped toasted hazelnuts.
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I loved the recipe. Instead of grinding my own hazelnuts, I got hazelnut flower which is still a little granular but easier and cheaper than buying and grinding. And I was able to get 2 layers due to the density. But I loved it!! Being gluten sensitive this is a plus+ recipe.
I very much enjoyed this cake; I've made it seperately with almonds and hazelnuts. However, I did make several modifications to it. Since the cake is so dry, after I sliced the cake into 2 layers, I soaked each layer with Frangelico or Amaretto. Then I added whipped cream stabilizer, and flavored the whipped cream with liquer and sugar. Lastly, I used an extra half pint of whipped cream in the "frosting". With these additions, I've gotten rave reviews at the parties I took the cakes to.
This was really great! I didn't read comments before and overbaked it, but it was still delicious. I whipped the cream until quite hard (half way to butter?) then added a lot of amaretto and confectioner's sugar to taste and lighten. It was good yesterday, but exceptional today as the moisture of the cream (amaretto!) blended wtih the cake. Really really great.
Thank goodness someone is drawing attention to the traditional Hungarian torte recipes. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tortes and scowl at those "common" flour cakes! I grew up eating these cakes and they are splendid--as is this one. It DOES take practice to master these--and they are worth it. The secret of tortes are many, many light layers and lots of air being beaten into the batter. Bakers are no longer taught these old baking techniques as these cakes commonly used 16 to 24 egg whites each and ground nuts for batter---which equates to very expensive.
This is a really delicious and healthy cake with a couple of minor adjustments. Everybody who has tried it has loved it. I use 7 eggs instead of 6 and I cook the cake for around 35-40 mins (as soon as you can see it slightly coming away from the sides of the tin it's done). I also add some vanilla essence. I've made it many many times now. The most challenging part is mixing the beaten egg whites with the nut/yolk mix. I find that adding a small amount of the egg whites to the nut mix to loosen it and then adding the nut mix in dollops to the egg white bowl before gently folding with a spatula helps a lot to retain volume. I've made this cake with loads of different combinations of nuts (almonds, pecan, pistachio, hazelnut, poppy seed, walnut) and it is always amazing. The pistachio/almond was really nice. I often have the cake plain but it is also lovely with a whipped cream filling (with added lemon juice/sugar or maple syrup) and dark chocolate/butter icing. This cake is really similar to a p