Preheat oven to 350°F (175°C). Grease and line cake pans.
Beat egg yolks with half the sugar and vanilla until thick and pale.
Whip egg whites with salt, gradually adding the rest of the sugar, until stiff peaks form.
Fold ground hazelnuts and breadcrumbs into yolk mixture, then gently fold in whites.
Divide into 3 equal parts (bake in 3 pans or bake 1–2 and slice carefully).
Bake 15–18 minutes per layer until set and lightly golden. Cool completely.
Hazelnut cream:
Beat butter until fluffy.
Add powdered sugar, hazelnuts, cocoa, and coffee (if using). Mix until smooth and creamy.
Assembly:
Place first sponge layer on serving plate, spread cream evenly.
Add second layer + cream, then third layer.
Spread remaining cream over top and sides. Chill 1 hour.
Chocolate glaze:
Melt chocolate with butter/cream until glossy.
Pour over chilled cake, smoothing with a spatula.
Decorate with whole hazelnuts or sprinkle with ground nuts.
🍴 Serving
Best served the next day once flavors meld.
Traditionally paired with strong coffee in the Austro-Hungarian café culture.
✨ Would you like me to also give you the recipe for the Esterházy Torte (another legendary hazelnut cream cake of the Austro-Hungarian cafés, decorated with its iconic spider-web pattern)?
