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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This ia recipe I obtained from my sister-in-law Joann last year. She made this as one of the Thanksgiving desserts and it was a huge hit. Very light in texture but high in taste. Greatness. Enjoy Ingredients:
1-1/2 cups hazelnuts toasted |
1/4 cup matzo cake meal |
1 cup sugar |
4 large eggs separated at room temperature |
1 teaspoon finely grated fresh lemon zest |
1/4 teaspoon salt |
warm sweet chocolate glaze |
Directions:
1. Preheat oven to 350 and grease a spring form pan.
2. Rub hot toasted nuts in a kitchen towel to remove some of skins then cool completely.
3. Pulse nuts, cake meal and 1/4 cup sugar in a food processor until nuts are very finely chopped.
4. Be careful not to process to a baste.
5. Beat yolks and 1/2 cup sugar with an electric mixer on high speed until pale and very thick.
6. Stir in zest.
7. Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
8. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff glossy peaks.
9. In 3 batches alternately fold nut mixture and whites into yolk mixture.
10. Spoon batter into pan and smooth top then bake cake in middle of oven for 35 minutes.
11. Cool in pan on a rack 3 minutes then loosen edge with a knife and remove side of pan.
12. Cool completely then invert cake on a rack set over a shallow baking pan.
13. Carefully loosen bottom of pan and remove then pour warm glaze over cake.
14. Allow glaze to drip down sides and spread to coat evenly then chill until glaze is set 5 minutes
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