Saturday, May 19, 2012


6 large eggs, separaated
1 cup granulated sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tbsp orange juice
dash of salt
2 cups whipping cream, whipped
Hazelnut halves for garnish, if desired

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a large mixing  bowl beat the egg yolks with the sugar until of a light lemon color.  Stir in the chopped nuts, bread crumbs, and orange juice.

In a separate mixing bowl, beat the egg whites with the salt until stiff peaks form; gently fold into the hazelnut mixture.

Spoon  the batter into the prepared pan and bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes then remove the sides of the pan and transfer cake to a wire rack to cool completely.

Split the cake crosswise to make two layers.  Spread half the whipped cream a top one layer that has been placed on a serving plate.  Top with the second layer then the remaining half of the whipped cream.  Garnish with hazelnut halves, if desired.
Note: Original recipe from an old TOH magazine; recipe submitted by a lady in Canada.

Yield: 10 servings

NOTE:  I did not forget to include the flour; there is none.

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