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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	12	ounces		39.9	6.0	0.0	2.001
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
egg yolk	6			328.44	3.6618	16.1772	27.0708
white sugar	5/8	cup		483.75	124.975	0.0	0.0
egg white	6			102.96	1.4454	21.581999999999997	0.3366
heavy whipping cream	1	pint		-	-	-	-
hazelnut	1/8	cup	chopped	39.9	6.0	0.0	2.001

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