Norwegian Hazelnut Cake Recipes

NORWEGIAN HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease the bottom of one 10 inch springform pan.
• Reserve 8 whole nuts for garnish.
• Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
• Melt margarine or butter in a small saucepan over low heat, cool.
• In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes).
• Add flour, baking powder, salt, and ground nuts, mix well.
• Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick).
• Spread batter into prepared pan.
• Bake at 350 degrees F.
• for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes then remove sides of pan.
• Remove pan bottom and invert onto a serving plate.
• Cover with a cloth towel and cool for another 30 minutes before glazing.
• To Make Glaze: In a medium saucepan bring whipping cream just to a boil, take off heat and stir in the semi-sweet chocolate chips (or milk chocolate) until melted and smooth.
• Stir in 1/2 teaspoon vanilla extract.
• Spread glaze over top of cooled cake, allowing it to run down the sides.
• Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts.
• Enjoy!

NORWEGIAN HAZELNUT CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease bottom only of a 10-inch springform pan.
• Reserve 8 whole hazelnuts for garnish.
• With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
• Reserve 1 Tablespoon ground hazelnuts for garnish.
• Melt butter; set aside to cool.
• In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
• Lightly spoon flour into measuring cup; level off.
• Add flour, baking powder, and ground hazelnuts; mix well.
• Continue beating, adding cooled, melted butter gradually until well blended.
• (Mixture will be quite thick).
• Spread batter in prepared pan.
• Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove sides of pan.
• Run long knife under cake to loosen from pan bottom; invert onto serving plate.
• Allow to cool about 30 minutes, covered with light cloth towel.
• To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
• Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
• Spread glaze over top of cake, allowing some to drizzle down the sides.
• Sprinkle reserved ground hazelnuts around the top edge of the cake.
• Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
• Store in a tightly closed cake container as this cake will dry out.
• I have also frozen it successfully.

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.