Directions:
- • In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
- • In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
- • Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- • Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.37 Kcal (952 kJ) | ||
| Calories from fat | 142.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 24% | |
|---|---|---|---|
| Cholesterol | 109.24mg | 36% | |
| Sodium | 113.67mg | 5% | |
| Potassium | 129.13mg | 3% | |
| Total Carbs | 17.57g | 6% | |
| Sugars | 10.8g | 43% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 320.32 Kcal (1341 kJ) | ||
| Calories from fat | 200.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 24% | |
|---|---|---|---|
| Cholesterol | 153.9mg | 36% | |
| Sodium | 160.14mg | 5% | |
| Potassium | 181.92mg | 3% | |
| Total Carbs | 24.75g | 6% | |
| Sugars | 15.21g | 43% | |
| Dietary Fiber | 1.83g | 5% | |
| Protein | 7.89g | 11% | |
| Vitamin C | 2.9mg | 3% | |
| Iron | 1.8mg | 7% | |
| Calcium | 69mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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