Reviewed: Nov. 17, 2009

Absolutely amazing and easy to make. My two omas always made this cake and for that reason I always thought that it must be a complicated recipe. Now I know why they always made it, it's easy and delicious...the perfect combination!

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tami

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Reviewed: Aug. 28, 2009

I only tried this recipe because I wanted to make a dessert for a gluten-free friend of mine. I am so glad I did! I will make this again for sure! I substituted almonds for the hazelnuts, divided the batter into two 9 inch cake pans.(so I didn't have to cut it) and then I frosted it with chocolate buttercream. OMG! YUMMY! I will be making this again; I didn't miss the flour...

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rie1975

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Aug. 28, 2009

this was a great recipe

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hope

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Reviewed: Aug. 2, 2009

This was delicious! Very different from the average "cake."

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Dec. 25, 2008

I loved this cake, as did my Christmas company! One thing I would change is the final product. Because I could only cut it into two layers--and because when you cover with whipped cream you are committed to keeping it cold and/or must eat it right away--I will leave it in one layer next time and add a generous dollop of whipped cream when plated. One other thing, I added about a tablespoon of sugar and about 3 tablespoons of rum to the cream while whipping. This added a little more dimension to the whipped cream. Thanks for this recipe! It's a keeper.

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janeyc134

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

Taste is great! Not too sweet and full of flavour. Next time though, I would definitely cut back on baking time. Mine was in for 60 mins, and it came out a little to dry for my liking. As with most other reviewers, the egg yolk and hazelnut mix was super think and gunky! Next time, I would probably mix 1/2 the nuts into the egg yolks and fold the rest into the egg whites to retain more air in my cake.

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JAMMOBUN

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

I followed the recipe exactly and the cake turned out very good. I needed something to make for a coworker with celiac disease and tried this out as a test run. The cake was moist and tasty, too. I may be biased a bit since my mother is German and I've had cakes like this many times. I'm going to try this with a butter cream frosting (using vanilla pudding made from cornstarch) and I hope the cake will be as successful as the test run! Tips: Fold (don't stir) egg whites in gently. I didn't have any fancy tools. I used the flat spoon that came with my rice cooker. Also, don't over bake. I use a convection oven which likes to dry things out. Start checking the cake 5-10 minutes early given the long baking time. Remember - this is a European-style cake. It's not overly sweet and different in texture from a box cake. Still, it turned out to be a very nice cake.

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Stephanie F.

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Reviewed: Aug. 30, 2008

Absolutely delicous and easy to make! Tastes exactly like Ferraro Rocher chocolates! Add a touch of Baileys to the cream before whipping it for a great subtle and sweet flavor!

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Lorraine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Jun. 27, 2008

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!

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Connie Turner

Cooking Level: Expert

Home Town: Athens, Alabama, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 15, 2008

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.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Mar. 5, 2008

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!

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mackstyle

Cooking Level: Intermediate

Living In: Wentworth Falls, New South Wales, Australia

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Reviewed: Nov. 27, 2007

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.

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nick woebcke

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Reviewed: Mar. 6, 2007

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!

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SDoc

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Reviewed: Dec. 19, 2005

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.

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Oct. 11, 2005

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.

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babylee

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 27, 2005

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.

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belinda blight

Cooking Level: Professional

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 12, 2005

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.

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ANTHM

Cooking Level: Beginning

Living In: Lewiston, Idaho, USA

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Reviewed: Aug. 21, 2005

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!!

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APARENT

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Reviewed: May 11, 2005

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.

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FLIPFLOP17

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Reviewed: Apr. 18, 2005

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.

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Adeola

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Hungarian Flourless Hazelnut Cake

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