Directions:
- In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
- In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
- Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.84 Kcal (1142 kJ) | ||
| Calories from fat | 170.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 29% | |
|---|---|---|---|
| Cholesterol | 131.09mg | 44% | |
| Sodium | 136.4mg | 6% | |
| Potassium | 154.95mg | 3% | |
| Total Carbs | 21.08g | 7% | |
| Sugars | 12.95g | 52% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 58.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 320.32 Kcal (1341 kJ) | ||
| Calories from fat | 200.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 29% | |
|---|---|---|---|
| Cholesterol | 153.9mg | 44% | |
| Sodium | 160.14mg | 6% | |
| Potassium | 181.92mg | 3% | |
| Total Carbs | 24.75g | 7% | |
| Sugars | 15.21g | 52% | |
| Dietary Fiber | 1.83g | 6% | |
| Protein | 7.89g | 13% | |
| Vitamin C | 2.9mg | 4% | |
| Iron | 1.8mg | 8% | |
| Calcium | 69mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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