Hazelnut Biscuit Cake is a refined and comforting dessert rooted in traditional Central European home baking, where toasted hazelnuts take center stage. A light, spiced sponge pairs with a rich hazelnut buttercream filling, making it ideal for celebrations and special occasions. It’s a nostalgic, indulgent cake that turns every slice into a small celebration.
Let’s see how to make it. Hazelnut Biscuit Cake.
Traditional
Baked dessert
Special occasions
Vegetarian
Hazelnut Biscuit Cake
Hazelnut Biscuit Cake is a soft sponge cake layered with a rich hazelnut buttercream, perfect for celebrations and special occasions.
Ingredients
- Egg yolks 5
- Sugar 195 g
- Toasted ground hazelnuts 265 g
- Ground cinnamon 1 tbsp
- Salt 2 pinches
- Flour 125 g
- Baking powder 1 tsp
- Egg whites 6
- Butter 100 g
- Milk 250 ml
- Vanilla pudding powder 1/2 packet
- Margarine for pan
- Whipped cream optional
- Whole hazelnuts 12
Tools
- Electric mixer
- Bowls
- Sieve
- Springform pan
- Oven
- Spatula
Instructions
- Beat egg yolks with water until fluffy.
- Add two-thirds of the sugar, hazelnuts, cinnamon and salt.
- Mix in sifted flour.
- Whip egg whites with remaining sugar and fold gently into batter.
- Fold in sifted baking powder.
- Bake in a greased 24 cm pan at 210°C for 25–30 minutes.
- Cream butter, sugar and hazelnuts.
- Cook milk with pudding powder, cool and mix into butter cream.
- Slice cake horizontally and fill generously.
- Cover top and sides, decorate as desired.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
26 g
26 g
Carbohydrates
39 g
39 g
Protein
8 g
8 g
Sugar
24 g
24 g
Fiber
3 g
3 g
Sodium
140 mg
140 mg
This post is also available in: Italiano (Italian)
