Flourless Hazelnut Torte

    1 hour 30 minutes

    The hazelnuts in this torte may be toasted or un-toasted, it's up to your personal preference. Likewise the skins may be removed or left on. It is an ideal cake style for people who are gluten free.

    118 people made this

    Serves: 12 

    • 375g hazelnuts
    • 2 teaspoons baking powder
    • 6 egg yolks
    • 5/8 cup (140g) white sugar
    • 6 egg whites
    • 1 3/4 cups (470ml) thickened cream
    • 1/8 cup chopped hazelnuts, for garnish

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 165 degrees C. Grease and flour a 23cm springform cake tin.
    2. Grind hazelnuts until very fine. Add baking powder and set aside.
    3. In a large bowl whip the egg yolks with the sugar until pale yellow in colour. Beat in the ground hazelnut mixture.
    4. 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.
    5. Pour into the springform cake tin. Bake in preheated oven for 60 to 75 minutes or until top of cake springs back when lightly tapped. Cool on wire rack.
    6. When the 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.

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    Reviews in English (76)


    This is a fabulous torte. I've made it several times and it has been perfect EVERY time. I do "sift" the hazelnuts using a colendar to be sure the nuts are fine enough. I've also made it using almonds instead of hazelnuts. (12 oz equals 2 1/2 c. nuts).  -  08 Aug 2002  (Review from Allrecipes USA and Canada)


    I very much enjoyed this cake; I've made it seperately with almonds and hazelnuts. However, I did make several modifications to it. Since the cake is so dry, after I sliced the cake into 2 layers, I soaked each layer with Frangelico or Amaretto. Then I added whipped cream stabilizer, and flavored the whipped cream with liquer and sugar. Lastly, I used an extra half pint of whipped cream in the "frosting". With these additions, I've gotten rave reviews at the parties I took the cakes to.  -  01 Jan 2001  (Review from Allrecipes USA and Canada)


    Thank goodness someone is drawing attention to the traditional Hungarian torte recipes. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tortes and scowl at those "common" flour cakes! I grew up eating these cakes and they are splendid--as is this one. It DOES take practice to master these--and they are worth it. The secret of tortes are many, many light layers and lots of air being beaten into the batter. Bakers are no longer taught these old baking techniques as these cakes commonly used 16 to 24 egg whites each and ground nuts for batter---which equates to very expensive.  -  19 Dec 2005  (Review from Allrecipes USA and Canada)