Hazelnut Cake
Ronnie's Notes
This is a beautiful cake and a fabulously moist, rich and delicious dessert. It freezes well too.
Prep time: less than 30 minutes
Region: Northwest
Instructions
Butter and lightly flour a 10" springform pan.
Preheat the oven to 300 degrees.
Beat the egg yolks and 1/2 cup of the sugar in an electric mixer set at medium speed for , or until the mixture is thick and pale.
Stir in the ground hazelnuts, breadcrumbs and lemon peel.
In a separate bowl, beat the egg whites and salt in an electric mixer set at high speed until soft peaks form.
Gradually add the remaining 1/4 cup sugar and beat the whites until they stand in stiff peaks.
Fold half the whites into the egg yolks, then fold the remaining whites in.
Pour the batter into the prepared pan.
Bake the cake or until it is golden on top and a cake tester inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan.
Remove the sides of the pan.
Slit the cake horizontally into 3 layers.
Whip the cream with the TB.
of sugar until it is thick.
Spread the whipped cream between the cake layers and on top of the cake.
Garnish the top with the chopped toasted hazelnuts.
Refrigerate the cake until serving time.