Ah, now we’re talking about Hungarian Flourless Hazelnut Cake—a nutty, dense, and decadent dessert that’s naturally gluten-free and full of flavor. It’s classic in Hungary and Central Europe, often served with a dusting of powdered sugar or a light chocolate glaze. Here’s the breakdown:
Ingredients
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Hazelnuts – Finely ground (toasted first for extra flavor).
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Eggs – Usually separated: whites whipped for lightness, yolks for richness.
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Sugar – Sweetens and stabilizes the meringue.
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Chocolate (optional) – Melted, often mixed with hazelnuts or used as a glaze.
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Vanilla extract or rum (optional) – For flavor depth.
Basic Steps
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Toast and grind hazelnuts – Makes the flavor pop and ensures smooth texture.
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Whip egg whites with sugar – Until stiff peaks form; this creates the light structure since there’s no flour.
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Fold in egg yolks and hazelnuts – Carefully to keep air in the batter.
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Bake – In a lined springform pan at moderate temperature (usually 325–350°F / 160–175°C) for about 30–40 minutes. Cake should be set but still slightly moist inside.
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Cool and finish – Dust with powdered sugar, cocoa, or glaze with chocolate.
Why It’s Special
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Naturally gluten-free: No flour needed, just the nutty base.
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Dense yet light: Whipped egg whites give it lift, but ground hazelnuts give richness.
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Elegant dessert: Works for dinner parties, holidays, or just fancy weeknight baking.
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Customizable: Add orange zest, espresso, or a thin layer of jam between layers for flair.
If you want, I can give you a foolproof, step-by-step version with tips to keep it moist and prevent cracking, perfect for first-time bakers.