Okay, this is the most delicious cake I have tasted, better than the Tres Leches that I made, better than carrot cake, it is divine. And it's gluten-free. So, thanks to Karen and Em for introducing it to the family, it's going to be a regular at our table. Especially with whipped cream on top. Yum. Yum.
Serves 12
Preheat oven to 325 F
Grease and flour 9 inch springform
12 oz ground to fine hazelnuts
2 tsp baking powder
6 egg yolks, whipped
5/8 cup sugar
6 egg whites
1 pint heavy whipping cream to ice
Mix nuts and BP. In a separate bowl, mix egg yolks and sugar. Beat 1 and 2 together. In a clean bowl, whip egg whites until stiff and quickly fold 1/3 of whites into yolk mixture, then add remaining whites and fold in until no streaks remain. Pour into baking pan and bake 60-75 minutes. Cool, slice into 3 layers and cover with whipped cream.
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