This recipe, rooted in Jewish cuisine, is perfect for a rainy afternoon to enjoy with tea. It's an urban recipe that brings the whole family together with its delightful flavors. The combination of ground hazelnuts and whipped cream makes it a treat you can't miss making.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Beat the egg yolks and gradually add the sugar until the mixture becomes frothy.
Add the ground hazelnuts and, lastly, gently fold in the egg whites beaten to stiff peaks.
Once the cake has cooled, cover it with whipped cream (chantilly cream).
Ensure the egg whites are beaten to stiff peaks for a light and airy texture.
Use fresh lemon juice for a brighter flavor.
Let the cake cool completely before adding whipped cream to avoid melting.
Can I use a different type of nut instead of hazelnuts?
Yes, you can substitute ground hazelnuts with almonds or walnuts, but the flavor will vary slightly.
What is chantilly cream?
Chantilly cream is simply sweetened whipped cream, often flavored with vanilla.
Can I make this cake gluten-free?
Yes, you can replace the matzo meal with a gluten-free alternative like almond flour.
How do I know when the egg whites are beaten to stiff peaks?
The egg whites should hold their shape firmly and not collapse when you lift the whisk.
Can I store this cake for later?
Yes, store the cake in an airtight container in the refrigerator for up to 3 days.
