Four thin, airy layers of hazelnut torte are sandwiched between billowy, lightly sweetened whipped cream. This hazelnut cream cake is one of the easiest cakes you can make, and it will have everyone thinking you bought it at a bakery.
This hazelnut cream cake has been sitting in my desk for a couple of years now. I’m spoiled though, I never have to make it because my cousin’s mother-in-law always does, so I get to enjoy it on the regular. Now, if you’ve been reading the blog for a while, you might recognize her: Mama Dorosch.
If you know Mama Dorosch, then you know her carrot cake. If you don’t know her carrot cake, you NEED to know it. I can honestly promise you that it is the best carrot cake you’ll ever have. It won me first prize at Carrot Fest, which yes, is a thing.
This hazelnut cream cake is something special. And you’re going to think it’s weird too, once you see the ingredients. You are just going to have to trust me, make it, and then you’ll understand. The cake layers are spongy and airy, but not at all dry, holding up incredibly well against the frosting, without absorbing any of it.
The frosting is nothing more than just lightly sweetened whipped cream. This isn’t the kind of cake that makes your teeth hurt, it’s the kind you can’t help going back to for seconds. Just a few handfuls of ground hazelnuts sprinkled onto the side of the cake, and it looks straight out of a bakery window, with hardly any effort.
Hazelnut Cream Cake
Four thin, airy layers of hazelnut torte are sandwiched between billowy, lightly sweetened whipped cream. One of the easiest cakes you can make, and it will have everyone thinking you bought it at a bakery.
Ingredients
- 6 eggs, separated
- 3/4 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/3 cup dried bread crumbs (plain)
- 1 cup ground hazelnuts, divided
- 3 cups whipping cream
- 1 1/2 tsp vanilla
- 2 tbsp icing sugar
Instructions
- Preheat your oven to 325ºF with a rack in the middle position. Grease two 8" round pans and set aside.
- In a large bowl, beat the egg whites until soft peaks form. Sprinkle on 1/4 cup of sugar, then continue beating to stiff peaks. Set aside.
- In a second large bowl (use a stand mixer if you have one), beat the egg yolks until very thick and lemon coloured. Add the remaining 1/2 cup sugar and beat until blended (it will be thick, and light yellow in colour). Add the flour, breadcrumbs, and 2/3 cup of ground hazelnuts. Mix to combine, so there are no streaks of flour left.
- Pour the flour mixture into the bowl with the egg whites. Use a large rubber spatula to fold the mixture together. Be careful not to just stir it, as you want the mixture to be light and airy. It's finished once there are no streaks of white remaining, but take your time!
- Pour the batter equally among the two pans, and bake for 40 minutes. When done, a toothpick will come out from the center clean, and the tops will be a golden brown and spring back when you touch them.
- Invert the cakes out of the pans and let cool completely on a wire rack.
- When the cakes are completely cooled, use a bread knife to cut each one in half, creating your four layers.
- Place the whipping cream in a large bowl, and whip on high speed until almost thickened enough to spread. Add the vanilla and icing sugar. Continue to whip until light fluffy, and it holds a peak when you pull out the beater. Be careful not to over beat it.
- Frost as you would any cake. Use the remaining 1/3 cup of ground hazelnuts to decorate the sides of the cake. See notes for an easy way to do this.
- Serve the same day that you frost the cake, and keep it refrigerated once frosted! You can bake the cake a day ahead - just let it cool completely, then wrap with two layers of plastic wrap.
Notes
To make the cake easier to transport and to decorate with the ground hazelnuts, I spread a thin circle of nutella on the serving plate before I put my first cake layer down. This makes the cake stick to the plate.
When I'm done frosting, I can hold the cake plate in one hand, over a rimmed baking sheet to catch run off. I tip the cake at a slight angle (the nutella keeps it from slipping), then I just sprinkle on the ground hazelnuts. Super easy!
Jeff @ Make It Like a Man!
I’ve never made a cake with bread crumbs. How interesting.
Vahini Manohar
So soft & mouth watering cake to enjoy in this weekend
Christine
Do you buy the hazelnuts already ground or do you have to bring them yourself?
Katrina
Hey Christine, I buy them already ground. In are grocery they’re called “ground filberts” ?
Jessica
My hazelnut mixture came out like hard peanut butter and was difficult to fold into the meringue. I ended up beating the hazelnut mixture with a little meringue to loosen it up.
What’s the hazelnut/flour mixture supposed to look like? Mine was so dry…
Rebecca
Can you please post pictures of the inside? It’s hard to commit to trying a recipe without enough pictures to see what it looks like.
Katrina
Will do the next time I make it! A lot of the time when I’m making cakes, I’m bringing them somewhere, so I can’t photograph them after they’ve been sliced.
Adriana
Hi, did you take more pictures? I want to make this cake but want to know what some steps look like and what the inside looks like
Katrina
Hey Adriana 🙁 I’ve been such a slacker lately, I still haven’t taken new photos. I’m adding it to my to-do list now, and I’ll try to get it done before the holidays for you!
Poor me, having to make a delicious cake for no reason at all 😉
Adriana
Bless you, thank you so much!! I will attempt it anyway next weekend, I hope it turns out like yours ??
Anonymous
I would have loved to see the inside of this ?
Adriana
I do check back every now and then because the cake looks gorgeous, please if you can dont forget the pictures. I didn’t make it in the end because I was worried it wouldn’t be good 🙁
Katrina
I’m sorry, I know I need to take pictures of the inside. I’m actually horrible at timing, and usually when I’m cooking and baking, it’s for a party when we’re having people over. I always end up running out of time to set up and photograph. I also don’t know if I’ve ever had leftover slices of this, lol! I’m going to try and set aside a day to just make this for us to eat so I can grab an inside pic for you. But you’re going to owe me for the extra hours on the spin bike I’m going to need after eating it all myself, lol!
I do promise that it’s really, REALLY good. I got the recipe from my cousin’s mother-in-law, and it’s been a family favourite for DECADES with them. She’s also the lady that gave me the recipe for her carrot cake, and I won first place at a carrot fest with it (small town living is awesome and hilarious, lol). That lady knows her cakes!
Ankh
What breadcrumbs are best brown or white? Can I used sliced bread and process it into crumbs?
Katrina
Hi Ankh! I’ve only used white breadcrumbs, but you can use white or brown. If you want to process your own crumbs you absolutely can, but make sure the bread is completely dried out first. If you use fresh bread, the moisture in it will throw off the recipe. If you need to make some at home in a pinch, here’s what to do: Process the fresh bread in a food processor until you have fine crumbs. Spread them out in a thin layer on a baking sheet, and bake in a 300°F oven for about 10 minutes, until lightly browned and completely dry and crunchy. Let them cool completely before using. Enjoy! This cake is awesome 🙂
Terry L Silberman
All Purpose Flour, or Self-Rising, please?
Katrina
Hey Terry – all purpose flour
Katrina
Hi Terry – it’s all purpose flour ?
Adriana
Ok.. you’ve sold me ? my husbands birthday is in a couple weeks so I’ll try it then for real, I’ll take the punt. Do you think it’s worth making a practice cake or is this a safe option even making it for the first time? Thanks for always replying ?
Katrina
Hey Adriana, I don’t think you have to worry about a practice cake, I’m confident it’s a safe option the first go 😉 I had a really nice guy messaging me while he was making it a couple of days ago, so feel free to do that too, I’m always happy to help. If you don’t mind though, look up “Kitchen Trials” on facebook and send me messages through there if you have something you need help with that’s time sensitive. I see those ones a lot faster than blog comments usually (I’m stalling starting my workout right now, so today the timing was good, lol!).
Annie
Is it really only 1/4 cup flour
Katrina
It really is just 1/4 cup. This is the strangest looking recipe (I totally agree), but it really is amazing. The breadcrumbs and ground hazelnuts take the place of the additional flour you would typically find in recipes. It’s an old German recipe that’s been around for generations. I got it from my cousin’s German mother-in-law.
Anonymous
I’m sorry, but without seeing the inside of the cake, I can’t afford to waste ingredients. It’s been over a year since you posted this and there really is no excuse for not having photos of the inside.
Anonymous
Wow that’s a little aggressive hon, baking is supposed to be fun. Take a chance once in a while 🥰🙏💕
Anonymous
Love this cake! It quickly became my favorite cake!!!! Everyone loves their cake
When I make it!!!!
Janet
Hate to bring up a sore subject but now it’s 2024 and I’m wondering where the inside of the cake photos are, too! Sounds good enough to give it a try for company. Maybe I’ll even remember to take a photo of the inside and post it to your fb page! Fingers crossed.
Anonymous
This cake was fun to make and came out absolutely delicious! I did add a thin spread of nutella onto each cake layer before adding the cream. Everyone raved about it and I’ll definitely be making it again!