fat for greasing
200 g (7 oz) hazelnuts (filberts)
5 eggs, separated
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
flour for dusting
200 g (7 oz) hazelnuts (filberts)
5 eggs, separated
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
flour for dusting
for the filling
250 ml (8 fl oz) double cream (heavy cream)
vanilla essence
vanilla essence
for the decoration
whole hazelnuts (filberts)
grated chocolate
grated chocolate
method
1. Grease and flour two 25 cm (10 inch)
2. springform or loose bottomed cake tins.
3. Set the oven at 180°c (350°f) gas 4.
4. Spread the hazelnuts out on a baking sheet and roast for 10 minutes or until the skins start to split.
5. While still warm, rub them in a rough cloth to remove the skins.
6. Grind the nuts in a nut mill or process briefly in a blender.
7. Combine the egg yolks and sugar in a bowl and beat until light and creamy. Mix in the ground nuts and lemon rind.
8. Whisk the egg whites in a clean, grease free bowl, until stiff but not dry.
9. Fold the egg whites quickly and gently into the nut mixture.
10. Divide between the prepared tins and bake for 1 hour.
11. Test that the cakes are cooked, then cool the layers on wire racks, removing the sides and bases of the tins after a few minutes.
12. To make the filling, whip the cream with a few drops of vanilla essence until stiff.
13. When the cake layers are cold, sandwich them together with some of the cream, and cover the top with the remainder.
14. Decorate with a few whole hazelnuts and a sprinkling of grated chocolate.
2. springform or loose bottomed cake tins.
3. Set the oven at 180°c (350°f) gas 4.
4. Spread the hazelnuts out on a baking sheet and roast for 10 minutes or until the skins start to split.
5. While still warm, rub them in a rough cloth to remove the skins.
6. Grind the nuts in a nut mill or process briefly in a blender.
7. Combine the egg yolks and sugar in a bowl and beat until light and creamy. Mix in the ground nuts and lemon rind.
8. Whisk the egg whites in a clean, grease free bowl, until stiff but not dry.
9. Fold the egg whites quickly and gently into the nut mixture.
10. Divide between the prepared tins and bake for 1 hour.
11. Test that the cakes are cooked, then cool the layers on wire racks, removing the sides and bases of the tins after a few minutes.
12. To make the filling, whip the cream with a few drops of vanilla essence until stiff.
13. When the cake layers are cold, sandwich them together with some of the cream, and cover the top with the remainder.
14. Decorate with a few whole hazelnuts and a sprinkling of grated chocolate.
serving amount
serves: 12
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