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125 g (4½ oz) margarine
125 g (4½ oz) sugar
1 tsp vanilla sugar
1 tbsp rum essence
1 pinch salt
8 egg yolks
300 g (10½ oz) ground hazelnuts
50 g (2 oz) chopped hazelnuts
1 tsp baking powder
8 egg whites


For the mixture

Use the whisk attachment on a hand mixer at high speed or a food processor to cream the margarine, then gradually add the sugar, vanilla sugar, rum essence and a pinch of salt. Continue to beat until mixture is light and fluffy. Add the egg yolks as you beat (one every 30 seconds or so). Combine the Ground and chopped hazelnuts and the baking powder and then beat them at medium speed in three separate portions into the creamed fat.

Whisk the egg whites until stiff and fold them into the mixture. Line the base and sides of a 26 cm (10 inch) springform tin with non-stick baking paper. Grease the paper on the base. Transfer the mixture to the tin.

Oven Temperatures

1. Conventional oven
2. Fan-assisted oven
3. Gas oven

Baking time

about 170 deg C / 350 deg F (preheated)
about 150 deg C / 325 deg F (not preheated)
mark 2-3 (not preheated)

45 - 55 minutes

Release the spring on the tin, remove the cake and leave to cool on a wire rack.

For the icing

250 g (9 oz) icing sugar
1 tbsp rum
water 75 g (2¾ oz) coarsely-chopped hazelnuts

Sift the icing sugar and add the rum and water, stirring until the mixture is smooth and thick. Spread it over the surface of the cake and then sprinkle with the coarsely chopped hazelnuts



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