No Flour Hazelnut Cake Food

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees 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.

HAZELNUT CAKE (NO BUTTER, NO FLOUR)

Steps:

• Put oven to 200°C (or 390°F).
• Butter and flour a loaf tin.
• For gluten intolerants, use grounded nuts for this step.
• "Cream" egg and sugar together for 10 minutes to get a yellow and fluffy batter.
• Fold in the ground nuts.
• Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
• Let cool slightly and tip out of the tin; let cool completely.

NO FLOUR HAZELNUT CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.

HAZELNUT CAKE WITH NUTELLA MOUSSE

Steps:

• For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
• Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
• Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined.
• Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
• Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
• For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
• To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.

CHOCOLATE HAZELNUT CAKE

Steps:

• Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside.
• For cake:
• Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together.
• Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment.
• For icing:
• Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
• Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve.

HAZELNUT CAKE

Steps:

• Preheat oven to 275°F.
• In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
• In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
• Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
• Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.