Flourless Hazelnut Cream Cake

A light decadent dessert. With three layers of cream.

Flourless Hazelnut Cream Cake

Angie Halten
A light decadent dessert. With three layers of cream.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8


  • 1 1/2 cups hazelnuts finely ground
  • 2 tsp baking powder
  • 6 eggs separated
  • 3/4 cup sugar
  • 2 cups whipping cream


  • Combine hazelnuts and baking powder. Set aside.
  • In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Then add in the hazelnut mixture.
  • In another bowl, beat 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 greased 9" springform, and bake at 325°F for 60 to 75 minutes, or until top of cake springs back when lightly tapped.
  • When cake is cool, slice horizontally into 3 layers. Whip cream until stiff peaks form then spread over the layers of the cake, and stack. Continue spreading whipping cream on sides and top of cake.
  • Garnish with chopped hazelnuts if desired.
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See also
Chocolate Orange Cake


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