This cake was traditionally a birthday cake in my friends home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved . . . Note: hazelnuts may be toasted or un-toasted. The skins may be removed or left on.

Hungarian Flourless Hazelnut Cake


  • 12 ounces hazelnuts
  • 2 teaspoons baking powder
  • 6 egg yolks
  • 5/8 cup white sugar
  • 6 egg whites
  • 1 pint heavy whipping cream
  • 1/8 cup chopped hazelnuts, for garnish


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.


C-ina Says... 2009-10-25 15:09:40

Do you have any pics ?

carolcaleb Says... 2011-04-28 17:58:41

Doesn't taste too much like eggs?? Because many people hates this flavor in their cakes. It would be nice a picture because sound interesting.

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