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Hungarian Flourless Hazelnut Cake

Reviewed: Apr. 28, 2014
I didn't find this cake dry at all as some have said. Made it using almonds instead of hazelnuts and flavored the whipped cream with Amaretto. Made the cake the night before and it was quite spongey actually, even the next evening. I don't have 9" pans so I used 2 springforms 9.5" each and lined the bottom with parchment, greased the sides. Baked 45 minutes and they slid right off the springform base. One hint: many people noted how difficult it is to do the first egg-white incorporation. Make sure you mix the nut/egg/sugar until very pale yellow (I used the paddle attachment to KitchenAid). For the first egg-white addition I used the paddle at the lowest speed just until the mixture was soft enough that I could then do the next additions by hand. (Maybe this contributed to the super-moist texture) For the whipped cream, I add 4-5 T confectioners sugar and use the immersion blender whip attachment. I think it's faster than the stand mixer and got it almost to a cream-cheese frosting texture. The cake stayed under coverall morning until desert under a cover at cool room temp and the whipped cream was fine. Will DEFINITELY make again -- as will several guests at our Easter dinner who requested the recipe.
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