Hazelnut Cake

Hazelnut Cake

Suggested material offered in store


300 g hazelnuts
6 eggs
200 g sugar
100 g butter
1 packet prepared yeast


Separate egg yolks from egg whites and place in two separate bowls

Beat egg whites with a hand blender until they form stiff peaks.

Set aside.

In a separate bowl, beat egg yolks and sugar.

Add butter and yeast.  Mix well.  Set aside.

Finely chop hazelnuts using a food processor.

Add chopped hazelnuts to the egg yolk mixture.

Fold in egg whites.  Pour mixture in a greased cake pan.

Cook 30 to 40 minutes in a 350°F oven.

Cool before serving

Serve with a cream made of mascarpone cheese.


6 servings.

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