Haselnusstorte / Hazelnut Cake

Hello everyone! It was my husbands birthday yesterday and this Hazelnut cake was his birthday cake wish. The recipe is adapted from my 1982 Betty Bossi book, my usual go to for European style cakes. It has a rich hazelnut flavor, a little bit of rum, no butter and only a tiny bit of flour. The only heavy part of the cake is the whipped cream, I really like it, but have to admit I do not tolerate cream that well, I ended up having a stomach ache. That is why I mostly eat dairy free, I don’t seem to have a problem with butter and eat only once in a while some cheese…I used to eat a lot of cheese before!

My husband loved it! It is really delicious!

I’ve been busy looking after my son, he has been sick with a high fever since Sunday. Poor guy, he was only able to eat a tiny slice of the cake.

Prepare the cake at least 1 day ahead before cutting and adding the filling. I made the cake refined sugar free, feel free to use regular sugar. The recipe is only for 2 layers. I ended up baking another half of the recipe, you could also just double the recipe. I drizzled the bottom 2 layers with a little bit more rum before spreading the whipped cream.

 

Haselnusstorte/Hazelnut Cake

Ingredients:

• 220 g coconut sugar
• 6 egg yolks
• 1 tbsp rum
• 6 egg whites
• 1 pinch of salt
• 1/4 tsp baking powder
• 2 tbsp honey
• 300 g ground hazelnuts
• 1 tbsp all-purpose unbleached flour

-Line a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 180C.

-Whisk together egg yolks and sugar, add rum.

-Whip egg whites with the salt and baking powder until stiff peaks form. Add the honey and continue to whip for a little longer.

-Mix hazelnuts and flour, add to the egg yolk mix, alternating with egg whites, a little at the time, and gently fold under with a spatula. Pour into prepared form.

-Bake in preheated 180C for 20 minutes then reduce heat to 150C and bake for about 40 minutes, or toothpick inserted into middle comes out clean. Let cool completely. Let rest for 1-3 days before cutting and filling.

Filling:  

• 200 ml 35% cream
• 3 tbsp ground hazelnuts
• 3 tbsp honey

-Whip cream until stiff peaks form, add the hazelnuts and honey, mix well. Fill and decorate cake as desired.

-Store in refrigerator.

 

 

Wishing you all a lovely week!

Enjoy!

Ursula

 

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