This cake recipe comes from a cookbook published more than 25 years ago called “The Kosher Gourmet Cookbook”, by Mildred Miller and Bascha Snyder. I love that the book’s recipes and styling come right out of the era when a woman’s baking ensemble included a calico apron and pearl necklace. There are chapters titled “Luncheons”, “Teas”, and “Cocktail Parties” along with “Saturday Afternoon Kiddush”.
My copy has passed through many hands. One of my brothers bought it for me from a library book sale when I was studying for my conversion to Judaism. I’m glad my brother rescued it from the book sale and I can bring this recipe to you today.
The original recipe is for one 10″ round cake. I’m recommending that you make two of these cakes and cut one down to 6″ diameter. That will give you a traditional two-tiered wedding cake that serves 50 people (Wedding Cake Size and Servings Chart). Constructing the cake involves cutting one of the 10″ cakes down to 6″, resulting in some unused cake, but I’m going to trust that you can put the trimmed pieces to good use.
You will need a 6-inch diameter circle of currogated cardboard. Buy one from a craft or party store or make one of clean cardboard and wrap it in aluminum foil.
Ingredients for Hazelnut Cake (Parve)
Serves 50. There are enough ingredients to make two 10-inch cakes.
- 14 eggs
- 1½ cup sugar
- 2 cups ground hazelnuts
- 1/3 cup bread crumbs
- 2 tsp. flour
Instructions for Hazelnut Cake
These instructions make one cake. You will need to make 2 cakes total.
- Preheat oven to 275°.
- Separate 6 of the eggs, putting the yolks into a large bowl. Add one whole egg. Beat for 10 minutes until thick and light yellow.
- Gradually beat in ½ cup sugar, 1 cup ground hazelnuts, and 1/3 cup bread crumbs.
- In another bowl, beat 6 egg whites until foamy.
- Add ¼ cup sugar, 1 Tbl. at a time.
- Continue to beat until the whites form stiff peaks.
- With a spatula mix gently one-fourth of the whites into the hazelnut mixture.
- Sprinkle 1 tsp. flour over mixture and gently fold in the rest of the whites.
- Grease and flour a 10-inch spring-form pan. Pour batter into pan.
- Bake at 275° in the middle of the oven 35-40 minutes, until it shrinks away from the sides of the pan. Immediately remove the rim of the spring-form and let the cake cool on a rack.
- Slice through the cake horizontally into two equal layers.
Use the cardboard circle as a template to cut one of the cakes down to 6″ diameter.