Difference between revisions of "German Hazelnut Cake"
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# Mix together the [[egg]] yolks and [[Granulated sugar|Sugar]]. | # Mix together the [[egg]] yolks and [[Granulated sugar|Sugar]]. | ||
Latest revision as of 16:50, 16 July 2012
Contents
Description
Ingredients
- 6 egg yolks
- 1 cup Sugar
- 1/2 lb Oregon hazelnuts, ground
- 6 egg whites
- whipped cream
Procedures
- Mix together the egg yolks and Sugar.
- Blend in the hazelnuts.
- Beat the egg whites separately until stiff; fold in.
- Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in.
- Bake at 325 for 25 to 30 minutes.
- Cool.
- Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.
