Hungarian Flourless Hazelnut Cake

Ingredients

• Hazelnuts

  Raw - Sage Valley

  12 oz or 340g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Egg yolk

  Raw, fresh

  3 large yolk (separated from white) or 51g

• Sugar

  White, granulated sugar

  ⅝ cup or 125g

• Egg white

  Raw, fresh eggs

  6 egg white (separated from yolk) or 240g

• Heavy whipping cream

  Fluid

  16 fl oz or 477g

• Hazelnuts

  RMG Chopped - Safeway Kitchens

  ⅛ cup or 14g

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3. In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4. Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5. When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
6. Recipe by: LAURANERIC (source: http://allrecipes.com/recipe/8488/hungarian-flourless-hazelnut-cake/)

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