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Hungarian Flourless Hazelnut Cake

Reviewed: Jun. 16, 2013
I read all the reviews and tried it. I ground about 1 lb of hazelnuts, after roasting and peeling the skins off. The ground hazelnuts came to about three cups (ground). I then use "large" eggs, but chose 6 of the largest in my dozen for my eggs to separate. Once I whisked the six yolks in sugar (to a light yellow color), I, in a separate bowl and beaters, whisked up the 6 egg whites, until they formed peaks. I then put one whole egg in my hazelnut, egg yolk mixture, and beat those together. Adding the whole egg loosened up the hazelnut mixture. I folded in the eggs whites with no trouble, at all. I used a spring form pan, greased and floured. Baked at 325, for 40 minutes. I immediately removed baked cake from pan and let it rest on a rack for about 10 minutes, but then wrapped both the rack and the cake in foil, to capture any steam produced and keep the cake moist. It came out VERY moist and rose to almost 2 inches, enough to get three layers out of it. I iced it with whipped cream that I whipped until almost butter (just until it starts to clump-you have to watch this closely). It creates a sturdy whipped cream without having to make a cream cheese whipped cream. Hope this helps! :)
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