Rise and shine with this Divine Nutty No-Flour Cake, a masterpiece of nutty flavors layered between rich, creamy fillings. This cake is crafted without flour, featuring ground and chopped hazelnuts that provide a perfect crunchy texture and deep, nutty essence. The meticulous preparation of yolks cooked over a steam bath and whipped butter melds into a filling that’s both luxurious and light, making each slice an indulgent treat.
Why You’ll Love This: This no-flour cake is a labor of love that rewards you with a multi-layered textural experience and complex flavors. The absence of flour highlights the rich, natural taste of hazelnuts, while the creamy, airy filling perfectly balances the crunchy nuts. Perfect with a cup of good coffee, this cake elevates any coffee break or dessert time into a special occasion.
Perfect Occasion: Ideal for gatherings, celebrations, or as a special treat for coffee lovers, this cake shines at any event where you want to impress your guests. Its elegant appearance and sophisticated taste make it perfect for holidays, birthdays, or as a weekend baking project to enjoy with family and friends.
Decoration Tips: Top this exquisite cake with a chocolate glaze for a glossy finish that not only looks professional but adds an extra touch of sweetness. For decoration, sprinkle some roasted hazelnuts or drizzle caramel over the top. A few edible gold flakes or a dusting of cocoa powder can also enhance its luxurious feel.
Ingredients:
- Cake Layers:
- 5 egg whites
- 100g sugar
- 125g roasted hazelnuts (half ground, half chopped)
- Filling:
- 20 egg yolks
- 200g sugar
- 375g whipped butter
- 150g chopped roasted hazelnuts
- Chocolate Glaze:
- 200g milk chocolate
- 4 tablespoons oil
- 1 small teaspoon butter
Instructions:
- Cake Layers: Whip the egg whites until frothy. Gradually add sugar and beat until stiff peaks form. Fold in the hazelnuts. Spread the mixture on a baking sheet lined with parchment paper and bake at 190°C for 20 minutes. Repeat to make four layers.
- Filling: Whisk the egg yolks with sugar until fluffy. Cook over a steam bath until thickened. Let cool. Whip the butter and gradually blend it into the cooled yolk mixture. Divide the filling, adding chopped hazelnuts to half.
- Assembly: Layer the cake starting with a plain hazelnut layer, followed by the nut-free filling, another layer, then the filling with nuts, and repeat.
- Chocolate Glaze: Melt the chocolate with oil and butter. Pour over the cooled cake.
Enjoy this stunning nutty no-flour cake with your morning coffee or as a luxurious treat at your next gathering!
