German Hazelnut Cake Recipes

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HUNGARIAN FLOURLESS HAZELNUT CAKE



Hungarian Flourless Hazelnut Cake image

This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.

Provided by LAURANERIC

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h30m

Yield 12

Number Of Ingredients 7

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
⅝ cup white sugar
6 egg whites
1 pint heavy whipping cream
⅛ cup chopped hazelnuts, for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
  • In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
  • In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
  • Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
  • When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g

GERMAN HAZELNUT CAKE



German Hazelnut Cake image

An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.

Provided by Dreamer in Ontario

Categories     Dessert

Time 1h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

9 ounces butter (1 1/4 cups) or 9 ounces margarine (1 1/4 cups)
7 ounces sugar (1 cup)
4 eggs
2 drops bitter almond essence
9 ounces all-purpose flour (2 1/4 cups)
3 teaspoons baking powder
9 ounces ground hazelnuts (1 1/4 cups)
1 3/4 ounces swiss chocolate, finely chopped
icing sugar

Steps:

  • Preheat oven to 350°F.
  • Mix together the sugar, eggs and flavouring and set aside.
  • In another bowl, cream the butter and gradually add it to the sugar mixture.
  • Mix the flour, baking powder and ground nuts together.
  • Add it to the sugar and butter mixture a spoonful at a time.
  • Fold in the chocolate.
  • Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
  • Bake in preheated oven for 50 to 65 minutes.
  • Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
  • Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
  • Dust the cooled cake with icing sugar.

Nutrition Facts : Calories 568, Fat 41, SaturatedFat 16.5, Cholesterol 129.3, Sodium 321.4, Carbohydrate 45.7, Fiber 4, Sugar 21.1, Protein 9.8

GERMAN HAZELNUT TORTE RECIPE



German Hazelnut Torte Recipe image

Make and share this German Hazelnut Torte Recipe recipe from Food.com.

Provided by Az B8990

Categories     Dessert

Time 1h40m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 14

5 eggs, separated
1/2 cup sugar
1 cup ground hazelnuts
3 tablespoons flour, all-purpose
1/4 teaspoon almond flavoring
2 tablespoons cornstarch
2 tablespoons sugar
2/3 cup milk
2 egg yolks
1 teaspoon vanilla flavoring
7 ounces almond paste
1 cup icing sugar, sifted
3 -5 tablespoons lemon juice
nuts, and or whipped cream, to decorate

Steps:

  • Cake:.
  • •Preheat oven to 375°F.
  • •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
  • •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
  • •Fold in hazelnuts, flour, and almond flavoring.
  • •Beat egg whites until stiff and fold into egg yolk mixture.
  • •Spread batter gently in prepared pan(s).
  • •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
  • Filling:.
  • •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
  • •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
  • •Cool, stirring frequently.
  • To Assemble Cake:.
  • •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
  • •Spread 1 layer with filling.
  • •Top with second layer.
  • •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
  • •Press onto cake.
  • •Blend icing sugar with enough lemon juice to give a coating consistency.
  • •Spread over cake and decorate as desired.

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