6 egg yolks
1 cup sugar
1/2 pound Oregon hazelnuts, ground
6 egg whites
Whipped cream
Servings: 16
Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch springform pan with waxed paper, and pour batter in. Bake at 325º for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.
Cuisine: German
1 cup sugar
1/2 pound Oregon hazelnuts, ground
6 egg whites
Whipped cream
Servings: 16
Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch springform pan with waxed paper, and pour batter in. Bake at 325º for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.
Cuisine: German
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