Made with layers of ground hazelnuts, airy sponge, and a silky filling, then finished with whipped cream and crunchy hazelnut garnish, this cake is ideal for celebrations.
Ingredients:
- 12 eggs
- 1 1/2 cups ground hazelnuts (about 5.6 oz)
- 6 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 cup (8 tablespoons) unsalted butter
- 1 1/4 cups powdered sugar (divided: 1 cup + 1/4 cup)
- Whipped cream for frosting
Preparation:
Beat 6 egg whites until foamy, then gradually add 6 tablespoons sugar while beating until stiff peaks form. Add the 6 egg yolks one at a time, mixing well after each addition. Stir in 10 to 12 tablespoons (about 2/3 cup) of ground hazelnuts and 2 tablespoons flour. Pour the batter into a greased or parchment-lined cake pan and bake at 350°F (175°C) until a toothpick comes out clean (about 25-30 minutes). Let cool.
Filling:
Beat 1 cup (2 sticks) butter with 1 cup powdered sugar until creamy. Add 6 egg yolks one at a time, beating well after each. In a separate bowl, beat 6 egg whites until stiff peaks form, gradually adding 1/4 cup powdered sugar. Gently fold the remaining ground hazelnuts into the egg white mixture, then carefully fold this into the butter mixture.
Slice the cake horizontally in half. Spread the filling evenly on the bottom layer, then place the top layer back on. Cover the whole cake with whipped cream and decorate with whole or chopped hazelnuts.
