The Pioneer Woman Tasty Kitchen
Profile Photo

Flourless Hazelnut Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A gluten-free cake with a whipped cream topping.

Ingredients

  • ¾ cups Whipping Cream
  • 2-½ cups Finely Ground Hazelnuts
  • 3 teaspoons Baking Powder
  • 6 whole Eggs
  • 1 pinch Salt
  • ½ cups Sugar
  • 1 Tablespoon Confectioners Sugar
  • ½ cups Whole Hazelnuts

Preparation

1. Line a 9-inch springform pan with a disk of parchment paper slightly larger than the pan, so it covers the bottom and sides. Preheat the oven to 325°F. Place your whipping cream in the refrigerator if you haven’t already done so.

2. In a large bowl, mix the ground hazelnuts and baking powder. Set aside.

3. Separate the egg whites from the yolks. In the bowl of your stand mixer, add the egg whites, and whip with a pinch of salt on medium speed until stiff. In the meantime, in a large bowl, beat the sugar and egg yolks with a hand-held mixer, until the mixture is pale yellow. Stir in the ground hazelnut mixture with a spatula (at this point, the batter will be very thick, but stir well until all the ingredients are combined.)

4. Once the egg whites are ready, fold them delicately into the hazelnut mixture one third at a time. Stir gently with a spatula until no white streaks remain. Pour into the prepared pan and bake for 55 minutes.

5. While the cake bakes, make the whipped cream: Add the chilled whipping cream and the confectioners’ sugar to the bowl of your stand mixer, and start whipping on low speed. After 2 minutes, turn to higher speed, and keep whipping until the consistency is creamy and thick. If the bowl gets too warm, pop it in the refrigerator for a few minutes before resuming the whipping.

6. In the meantime, place the whole hazelnuts in the bowl of a food processor, and pulse 3 times for 1 second each, until you have roughly chopped hazelnuts.

7. When the cake is completely cooled, spread the whipped cream on top. Sprinkle the chopped hazelnuts on top of that. Refrigerate if not serving right away. Remove from refrigerator 30 minutes before serving.

Source: Allrecipes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Nutella Brownie Cheesecake
Profile Photo by TillyEats in Desserts
This Nutella Brownie Cheesecake is sinfully decadent, fudgy, velvety, indulgent,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Marmalade Loaf Cake
Profile Photo by Lucy - Globe Scoffers in Desserts
Wondering what to do with that jar of marmalade? This orange...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Apple Sauce Streusel Cake
Profile Photo by Sarah in Desserts
A delectable moise streusel-topped cake, lightly spiced to perfection for the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Emeril’s Coconut Cake with 7-minute Frosting
Profile Photo by FunnyLoveLindsay in Desserts
Slightly adapted, perfectly delicious. A foolproof dessert that comes together in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Orange Creamsicle Mini Cake
Profile Photo by Taryn Camp in Desserts
A sweet orange mini cake covered with vanilla buttercream frosting and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy