Directions:
- Preheat the oven to 325°F (165°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
| Amount Per 1 Serving | |||
| Calories | 404.56 Kcal (1694 kJ) | ||
| Calories from fat | 314.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.99g | 54% | |
|---|---|---|---|
| Cholesterol | 136.44mg | 45% | |
| Sodium | 74.66mg | 3% | |
| Potassium | 364.27mg | 8% | |
| Total Carbs | 17.38g | 6% | |
| Sugars | 11.56g | 46% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 9.91g | 20% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 105.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 339.68 Kcal (1422 kJ) | ||
| Calories from fat | 264.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.38g | 54% | |
|---|---|---|---|
| Cholesterol | 114.55mg | 45% | |
| Sodium | 62.68mg | 3% | |
| Potassium | 305.85mg | 8% | |
| Total Carbs | 14.59g | 6% | |
| Sugars | 9.7g | 46% | |
| Dietary Fiber | 2.5g | 12% | |
| Protein | 8.32g | 20% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 1.7mg | 11% | |
| Calcium | 88.7mg | 11% | |
* 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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