Hazelnut nut cake is prepared without adding flour at all. Nuts can be fried or roasted, or they can be milled even raw. Whipped cream is used as a cream; take the cream for whipping at least 30% fat.
It is necessary
- For twelve servings:
- - 500 ml of cream;
- - 350 g of hazelnuts (hazelnuts);
- - 125 g sugar;
- - 6 egg whites;
- - 6 egg yolks;
- - 2 tbsp. tablespoons of chopped nuts;
- - 2 tsp baking powder.
Instructions
Step 1
Preheat the oven to 170 degrees, coat the detachable form with oil, sprinkle a little with flour (you can do without this, the cooled cake leaves the walls of the mold so well).
Step 2
Grind the nuts to the state of flour, it is convenient to do this in a coffee grinder, add a baking powder for the dough, set aside for now, this mixture will be needed a little later.
Step 3
In a deep bowl, beat the egg yolks and sugar with a mixer until the mixture turns pale yellow (about five minutes), add the nut flour with baking powder. Beat the whites separately into a fairly strong foam, carefully add a third of the whites to the yolks, then add the remaining whites, mix - the color should become uniform. Pour into a mold, place in the oven.
Step 4
Cook Hungarian nut cake without flour for 60-70 minutes at 170 degrees, then let stand in the form for 5 minutes, cool completely. Cut the cooled crust into thirds horizontally. Whip the heavy cream into a thick foam (you can buy a bag of cream fixer just in case), coat the cakes with them, connect them together. Coat the top and sides of the nut cake with cream too, decorate with nuts on top, you can additionally decorate with fresh berries.
