Toasted-Hazelnut Cake

Name: Toasted-Hazelnut Cake
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Warm Sweet Chocolate Glaze; 4 larges eggs, separated, at room temperature; 227 grams 1/2 cups hazelnuts , toasted; 1 teaspoon finely grated fresh lemon zest; 59 milliliters matzo cake meal; 0 teaspoons salt; 237 milliliters sugar

You can never have too many dessert recipes, so give Toasted-Hazelnut Cake a try. Watching your figure? This dairy free recipe has 375 calories, 8g of protein, and 19g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have warm chocolate glaze, lemon zest, hazelnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 75 hours.

Instructions

Preheat oven to 350°F. and grease a 9-inch springform pan.

Equipment you will use

Springform Pan

Oven

Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.

Ingredients you will need

Nuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.

Ingredients you will need

Sugar

Nuts

Equipment you will use

Food Processor

Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in zest.

Ingredients you will need

Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.

Ingredients you will need

Sugar

Salt

Equipment you will use

Bowl

In 3 batches, alternately fold nut mixture and whites into yolk mixture.

Ingredients you will need

Egg Yolk

Spoon batter into pan and smooth top.

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Frying Pan

Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes. Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan. Cool completely. (Cake will sink slightly in center.)

Equipment you will use

Oven

Knife