👩🍳 Instructions
- Prepare pan:
- Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Whip egg whites:
- In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Mix yolks & sugar:
- In another bowl, beat egg yolks with sugar and vanilla until pale and creamy.
- Fold in ground hazelnuts (and cocoa if using).
- Combine:
- Gently fold egg whites into the yolk mixture, in batches, using a spatula. Be careful not to deflate the mixture — this gives the cake its lightness.
- Bake:
- Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 30–35 minutes, or until a skewer comes out mostly clean (the cake should be moist).
- Cool & finish:
- Let the cake cool completely in the pan.
- Remove from springform and dust with powdered sugar, or melt chocolate and spread over the top for a rich glaze.
🍴 Serving Tip:
- Best served slightly chilled or at room temperature.
- Pairs wonderfully with a dollop of whipped cream or fresh berries.
If you want, I can also give you a Hungarian version with coffee-soaked layers — another traditional way to make hazelnut cake extra decadent.
Do you want me to do that?
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