Reviewed: Sep. 6, 2012

First time that i have baked a recipe suitable for someone who is gluten free.i must say it is a winner, it is an extremely moist cake and delicious. I have only cut it into 2, and added some tinned peaches in the middle. Must try....

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Reviewer:

kaje

Reviewed: Jun. 7, 2012

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.

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Reviewer:

Nims

Cooking Level: Intermediate

Reviewed: May 27, 2012

good and reminiscent of my latvian grandmothers cake, a touch dry but fixed that up with a little frangelico liquor on top. Found it to have almost too much hazelnuts when mixing but still fantastic tasting.

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Reviewer:

vkvhawk

Reviewed: Apr. 28, 2012

Wow, delicious! I needed a flour-free cake for a birthday and this is delicious. Light and fluffy. I doubled the recipe and made two dozen cupcakes (they take a while to bake - maybe half an hour) and a small cake. Will top with whipped cream as suggested, but I also like the idea of nutella. I accidentally turned the egg whites into the egg yolks, then after realizing what I did folded in the nuts. It's very sweet and light. I will definitely make this again.

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Reviewer:

Kris Bowden

Cooking Level: Intermediate

Home Town: Hudson, New Hampshire, USA

Living In: York, Maine, USA

Reviewed: Mar. 30, 2012

cake worked out wonderflly on my first try and yes adding the nuts in the yolk mixture makes it super thick and hard to whip with a weak mixer. My kitchenaid pro550 had no issues with this . And then I folded the egg whites a bit at a time ( thirds) with a spatula . Raised beautifully too. Will be filling it tomorrow with some nutella chocolate frosting and serving it with some chantilly cream.

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Reviewer:

LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

Reviewed: Feb. 9, 2012

great recipe loved it.Some people have commented the cake is too dry & not sweet enough.Easily fixed by making a sugar syrup out of a little hot water and sugar and painting or dribbling it on the layers of cake when it is cool & cut , ready to fill.Also I whipped the cream then folded nutella through it to make a hazelnut mousse.Delicious !!!!!!

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Reviewer:

jimmy40

Reviewed: Nov. 19, 2011

My husband made this for my birthday. It is awesome! My Hungarian father, who's 90, lives with us and is a man of very few words, complimented my husband twice on how delicious the cake is. He added an extra egg, since the batter was dry and it turned out really moist and made it with chocolate butter cream since I don't like whipped cream.

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Reviewer:

ildiingraham

Reviewed: Aug. 6, 2011

I made this for a Christmas dinner. It was a lot of work and not worth the effort. Not sweet enough. I will not make this again

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Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

Reviewed: Feb. 13, 2011

Too expensive for what you get. Tastes good though.

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Reviewer:

Katherine Wilson

Reviewed: Feb. 12, 2011

This cake is very good and very unusual. I used only 10 ounces of ground walnuts ,added a pinch of cream of tartar to the egg whites, and added a splash of vanilla. The thin crust is golden, chewy and slightly crisp- kind of a cross between browned merengue and the crust of angel food cake. The inside is bits of nuts suspended in an airy, slightly chewy,marshmallowy merengue. The texture is fantastic and the flavor is very nutty. I served this plain as a wholesome, protein-packed, low-sugar, snack cake.

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