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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325°F (165°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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	340			108528.0	16320.0	0.0	5442.72
baking powder	9			21.941999999999997	11.4678	0.0	0.0
egg yolk	6			328.44	3.6618	16.1772	27.0708
white sugar	125			96750.0	24995.0	0.0	0.0
egg white	6			102.96	1.4454	21.581999999999997	0.3366
heavy whipping cream	475			193800.0	1561.8	1618.8	20565.6
hazelnut	15		chopped	108528.0	16320.0	0.0	5442.72

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.