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”.
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.
Hazelnut Cake Recipe
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
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.
Whipped Cake Filling and Frosting
These ingredients make enough frosting and filling for two 10-inch cakes, so you will have a generous amount of frosting for your 10- and 6-inch tiers.
- 3 cups non-dairy whipped cream substitute
- 2 Tbl sugar
- 2 tsp vanilla
I’ve broken down the ingredients into two batches to keep the volume of whipping cream easy to handle in a home kitchen.
For each batch:
- In a large bowl, whip 1½ cup non-dairy whipped cream substitute until it begins to thicken.
- Add 1 Tbl sugar and 1 tsp vanilla. Continue to whip until it forms peaks.
Assembling the Cake
Ingredients and Materials
- ½ cup ground hazelnuts
- 4 plastic straws
- Place bottom piece of 10-inch cake layer on serving dish. Slip 3 x 5″ pieces of waxed paper 1 inch under cake layer. This makes the paper easily removable when you are through frosting the cake and keeps the plate clean.
- Spread a ½-inch layer of filling on top of bottom piece. Place top piece over it and frost entire layer.
- Scatter 1/3 cup ground hazelnuts on the waxed paper segments. Lift paper gently and toss nuts onto cake. Repeat until all the nuts are used and remove paper. Put this layer to the side.
- Use the same method to frost the 6-inch layer on a separate plate. Frost the edges of the cardboard, too, and use the remainder of the ground nuts.
- Refrigerate the layers until a few hours before you plan to serve it.
- When you are ready to complete cake, cut 4 pieces of straws the height of the 10-inch cake layer. Place the straws into the cake in a circle, each about 2 inches away from the center.
- Place the 6-inch cake layer on top of the 10-inch layer.
Make Ahead Options
The cake layers can be frozen for 2 weeks. Move them to the refrigerator 24 hours before you need them. When you freeze the cakes, put them in the freezer uncovered for an hour to set the frosting, then cover them very well.