This is a recipe I have not thought of in almost 40 years. Every year a friend of my mom-in-law would make her 2 of these beauties only she made them in tube pans and traded them for a goose that she got at the commissary. Thanks for bringing it back for me!

This recipe is very good but the trick is to make sure the hazelnuts are ground very fine. I put them in the food processor and then put them through a sieve to make sure they were ground fine enough.

This cake is so good and happens to be nice and healthy. I only have hand electric beaters and they could not cope with beating the very firm nuts and yolks mixture so I had to just stir and then fold it by hand. Therefore I have ended up with a cake that didn't rise much due to not enough beating. However this cake doesn't need to rise much. It's just more dense and I put the cream on the plate with the cake and topped with blueberries. This cake is absolutely beautiful to eat and such a treat, I will be baking it often! Thank you for sharing this with us!

This is a good recipe. During the part where you add the hazelnuts to the egg yolks, I got concerned because everything started turning into cement. So I added a tablespoon of safflour oil and a couple tablespoons of milk. That softened the mix a bit. Folding in the egg whites was tricky because the whites are fluffy and the mix was very hard. I added a third of the mix three times just to ensure the last third would fold in nicely. I think you could increase the baking soda by 50 percent (make it 3 teaspoons) because my cake didn't rise that much. Also, the cake was done after 40 minutes at 325 degrees. But I was using a 10 inch pan and not a 9 inch one. I served it to several people and everyone said they thought it was good. It is my first cake in a while, so I'm pretty happy with the recipe.

I experimented with this cake, as I want to make it for my sis-in-law this weekend... who is allergic to both wheat and dairy! But...This cake was awesome!! Instead of cream, I used dark chocolate ganache and I loved it! My hubby cant wait for me to make it again. I will be making it for her birthday this weekend and I hope she loves it too!

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.

I followed the recipe for this cake and it didn't turn out like a cake at all. The mixture, which was like a thick paste, just dried out in the oven, it didn't rise at all. I was really looking forward to this as I love hazelnuts and hubby can't eat flour. I have made many cakes over the years, and this sadly was the worst.

I decided to make this cake for my dad for his birthday. He likes dense nutty cakes, and this sounded exactly to his tastes. I followed the recipe as it was written. The nut and yolk mixture was rather stiff for folding in the whites, but if you do the 1/3 first trick, it works ok. I think it probably lost a bit of air trying to get it mixed in, but I didnt fuss too much, and left it very slightly lumpy to avoid losing too much more. The cake cooked beautifully in 55 minutes, leaving it quite moist and smelling gorgeous. I decided, like others, to cut it into 2 layers, as it wasnt a very thick cake.(and who needs the extra cream?) I did however make it a little extra special by making a runny ganache with some melted chocolate, milk and a slosh of quintreau and spreading it on the bottom layer before the cream. This complemented the fresh strawberries we had with it perfectly. Everyone wanted a second piece! My dad is surely going to insist I make this one again.

This has a delicious hazelnut flavor, and was surprisingly easy to make. It's also very healthy, for a cake! I used farm eggs, so I actually needed nine eggs to make it workable. I started with seven separated, but the nuts and yolks formed a dense ball that was difficult to work with, so I wound up adding two whole eggs to the mixture before folding in the whites. So if you find yourself in that position, just add more eggs until it softens up.

Excellent recipe and a huge hit with my mom who has allergies to flour. I used almonds instead of hazelnuts and put strawberries and whipped cream in the layers. I found it only needed 60 minutes and was very moist and delicious. Thanks for sharing!!

This cake was one of the best cakes that I have ever tasted. It had just the right amount 0f hazlenut in it.If you haven't ever eaten this before you must try it.You won't regret it I promise.

Thank you for this delicious recipe! It's an excellent birthday treat. The cake turned out moist, but I added rum anyway - it certainly didn't hurt! I also added rum and vanilla sugar to the whipped cream and raisins in the layers between the cake. It was a huge sucsess, and utterly thrilled my friends with wheat allergies.

Excellent recipie, turned out very well.

I made this for Christmas dessert this year. A few comments, when I mixed the ground nuts (you can buy them pre-ground) into the yolks, it turned into a hard lump making gently folding the whites impossible. Next time I'll fold the nuts into the whites then into the yolks. I used two 9" round pans (lined the bottom with parchment) and baked them for 45 minutes (no springform pan, but this worked great.) To the whipped cream I added 4 tbs powdered sugar and 4 tbs Godiva liqueur. Awesome dessert! My husband says it's his new favorite (he is very picky, not a sweets eater.) Though, he thought a little rum soaked into the cakes would be a good addition. I will definitely make this again.

One of my absolute favorites! I have used both almonds and hazelnuts… I can’t decide which I like better. My only adjustment is to leave it in one layer, then serve with a dollop of whipped cream and a sprinkle of nuts. (A little less work for the cook!) Thanks, Laura, for the great recipe!

Thank you Laura for submitting this recipe!! I have just made it as a birthday cake and turned out extremely well. Like the others, I thought it best cut into two layers as it was quite crumbley. My cake wasn't dry though!! I did use two more eggs than the recipe suggested which made it extremely light, I also added a little coffee flavour and fine sugar to the cream and the combination with the nuts is really nice. I'll definately make this cake again!!

This was not difficult to make but was drier than I had hoped for - and did not require the full time to cook. It took 15 less minutes to cook and that was with my oven on about 320. In addition, the recipe does not indicate when to add the white sugar (although common sense says add to the egg whites). The whip cream should also contain some white sugar, as it is a bit bland by itself in between the layers. I found that the cake was difficult to cut into 3 layers and opted for 2 layers instead.