No Flour Hazelnut Cake Recipes

HAZELNUT FLOUR CAKE

Steps:

• place Nutella and hazelnut praline paste in a bowl and mix with a hand whisk. Bring whipping cream to a boil and pour it into the chocolate/hazelnut mixture and mix with the hand whisk until homogeneous. Cover the bowl with plastic film in contact and refrigerate overnight.
• Preheat oven to 300 F/150 C. To make the cake batter, place hazelnut flour, brown sugar, and icing sugar in a bowl of the stand mixer and mix dry ingredients. Gradually add egg white, then egg yolks, and continue to beat. Add salt, sifted all-purpose flour, baking powder, and mix. Melt butter and slowly add to the preparation. Mix until the batter is smooth and homogeneous. Transfer it to a regular bowl.
• In a separate bowl, place 1/3 cup + 2 tablespoons/110 g eggs whites and whisk them until soft peaks. Gradually add 1 tablespoon/15 g granulated sugar and whisk with an electric mixer to get the meringue. Gradually add the meringue to the principal preparation mixing with a rubber spatula.
• Butter a silicone loaf pan, pour the batter into the mold, and bake for 45 minutes. Remove the cake from the mold while it is warm. Let it cool on a wire rack.
• place the nuts in a non-stick frying pan and sprinkle them with icing sugar. Heat over medium and mix until hazelnuts are coated with caramel. When the sugar is completely melted and incorporated, transfers the nuts on parchment paper. Separate caramelized hazelnuts while they are hot. Let cool down.
• whip the cold ganache and place it in a pastry bag fitted with Ateco plain pastry tip 806. Pipe the ganache into parallel laces on top of the cake. Arrange whole and halved caramelized hazelnuts over the ganache. Refrigerate until serving.

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.