Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Beat egg yolks with sugar until pale and fluffy; add vanilla.
In a separate bowl, whip egg whites with salt to stiff peaks.
Gently fold yolk mixture into whites, then fold in ground hazelnuts and flour.
Divide batter into pans, bake 20–25 minutes until golden and springy. Cool completely.
Slice each cake in half to make 4 thin layers.
2. Hazelnut Cream
Whip heavy cream with powdered sugar until soft peaks.
Fold in hazelnut paste (and Frangelico if using). Chill until spreadable.
3. Assembly
Place one sponge layer on serving plate, spread with hazelnut cream.
Repeat with remaining layers, finishing with cream on top.
Frost sides thinly with cream, then decorate with hazelnuts and chocolate curls.
4. Chill & Serve
Refrigerate at least 4 hours (better overnight) so flavors meld.
Slice thin wedges — it’s rich, elegant, and decadent.
✨ This torte is lighter than a Dobos, nuttier than a Sachertorte, and has that Viennese café elegance with Hungarian heart.
Would you like me to also share a classic Budapest café-style version that uses a coffee-hazelnut buttercream instead of whipped cream filling (more old-fashioned, pastry-shop style)?
