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INGREDIENTS:

1/4 cup flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/2 cup butter or margarine
2/3 cup sugar
3 egg yolks
1 cup finely ground toasted hazelnuts (filberts), walnuts, or pecans
3 egg whites

FILLING:

1 and 1/2 cups whpping cream
1/4 cup sugar
2 tbsp finely ground toasted hazelnts (filberts), walnuts, or pecans

Grease the bottom of an 3X11 and 1/2 inch baking pan. Line the bottom with waxed paper; grease the paper. Set aside.

In a bowl stir together flour, baking powder, and cinnamon. Set aside.

In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add the 2/3 cup sugar and beat until fluffy. Beat in egg yolks. Add flour mixture; beat well. Stir in 1/2 cup of the nuts.

Wash beaters and mixer bowl thoroughly. In bowl beat egg whites until stiff peaks form (tips stand straight.). Fold into cake batter. Turn batter into prepared pan. Bake in a 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Remove cake from pan; remove waxed paper. Cool completely on rack.

For easier slicing, chill cake. Use a long serrated knife to split cake horizontally into two layers. Transfer 1 layer to a freezer-proof plate. In a large mixer bowl combine cream and 1/4 cup sugar. Beat with an electric mixer on low speed until stiff peaks form (tips stand straight). Reserve half of the cream mixture (about 1 and 1/2 cups). Fold remaining 1/2 cup nuts into remaining cream mixture; spread on top of cake layer on the plate. Top with remaining cake layer. Spread reserved cream over top and sides of cake. Cut shapes such as six 2x1-inch diamonds out of paper, place on top of cake to form a design. Sprinkle out the two tablespoons of nuts over cake. Carefully remove paper patterns.