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Hungarian Flourless Hazelnut Cake Recipe

Hungarian Flourless Hazelnut Cake Recipe
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★★★★★

5 from 15 reviews

This Hungarian Flourless Hazelnut Cake is a rich and moist dessert made entirely without flour, relying on finely ground hazelnuts and eggs for a naturally gluten-free treat. Lightly sweetened and flavored with vanilla, it offers a nutty, fluffy texture that pairs beautifully with whipped cream and toasted hazelnuts for an added crunch and creaminess.

Ingredients

Scale

Main Ingredients

  • 2 cups finely ground hazelnuts
  • 6 large eggs, separated
  • ¾ cup sugar (or coconut sugar)
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Garnish

  • Whipped cream
  • Toasted hazelnuts

Instructions

  1. Preheat and prepare the pan: Heat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper to prevent sticking and ensure easy removal after baking.
  2. Mix egg yolks with sugar and vanilla: In a mixing bowl, beat the 6 egg yolks together with ¾ cup sugar and 1 teaspoon vanilla extract until the mixture becomes pale and fluffy, which helps incorporate air for lightness.
  3. Add ground hazelnuts: Fold the finely ground hazelnuts into the egg yolk mixture, creating a thick batter that forms the cake’s base.
  4. Whisk egg whites with salt: In a separate clean bowl, beat the 6 egg whites with a pinch of salt until stiff peaks form, ensuring that the mixture is airy and can help the cake rise.
  5. Combine egg whites and hazelnut batter: Gently fold the beaten egg whites into the hazelnut batter, taking care not to deflate the mixture, which keeps the cake light and spongy.
  6. Bake the cake: Pour the combined batter into the prepared pan, spreading it evenly. Bake for 30 to 35 minutes until the cake is set and golden on top.
  7. Cool and garnish: Allow the cake to cool completely in the pan before removing. Optionally, garnish with whipped cream and toasted hazelnuts to enhance flavor and presentation.

Notes

  • Ensure egg whites are beaten to stiff peaks to maximize the cake’s fluffiness.
  • Use fresh hazelnuts and grind them finely for the best texture.
  • Allow the cake to cool completely before serving to help it set properly.
  • Substitute sugar with coconut sugar for a slight caramel flavor and lower glycemic index.
  • This cake is naturally gluten-free and flourless, ideal for those avoiding gluten.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: Hungarian cake, flourless cake, hazelnut cake, gluten-free dessert, nut cake, egg-based cake, flourless hazelnut cake

Find it online: https://maicook.com/hungarian-flourless-hazelnut-cake-recipe/