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Add a photoServings: 6
Ingredients
- 1/4 c. cake flour
- 1 tsp baking pwdr
- 1/4 tsp salt plus a healthy pinch for the egg whites
- 1 c. sugar divided
- 1/2 c. matzo meal
- 1 c. finely-minced roasted hazelnuts
- 1/2 c. vegetable oil
- 4 x Large eggs separated
- 1/4 c. cream
- 2 Tbsp. hazelnut liqueur
- 2 Tbsp. melted butter
- 1 pch cream tartar
- 1/4 c. spreadable seedless raspberry jam
- 4 ounce bittersweet chocolate coarsely minced
- 1/2 c. heavy cream
- 1 pt strawberries or possibly raspberries for garnish
Directions
- For the Cake: Set a rack in the middle of the oven and preheat to 350 degrees.
- Lightly coat 2 (9-inch) square cake pans with nonstick vegetable spray. Line the bottoms with baking parchment. In a large mixing bowl, sift the flour, baking pwdr, 1/4 tsp. salt, and 1/2 c. of the sugar together 3 times. Stir in the matzo meal and minced hazelnuts. Form a well in the center and add in the oil, egg yolks, cream, hazelnut liqueur, and butter. Mix till just blended.
- In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar till creamy, foamy and barely able to hold peaks. While sprinkling on the remaining c. of sugar whisk till the consistency of stiff shaving cream.
- Fold 1/3 of the egg whites into the yolk mix, then mix in the remainder of the whites. Spread the batter in the prepared pans and bake for 20 min or possibly lightly tanned, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cold. This cake is very delicate. Remove from the pans, and trim even. Place the cake onto a plate, parchment-side up, and spread a layer of raspberry jam on the cut side of one layer. Flip the other layer on top and spread more jam on top.
- For the Ganache Frosting: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the warm cream over the chocolate. Working from the center out, gently stir with a whisk to heat and blend. Continue stirring till smooth. Let cold for 30 min till spreadable
- Frost the cake and comb the top decoratively.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 630 | |
| Calories from Fat 410 | 65% |
| Total Fat 47.18g | 59% |
| Saturated Fat 15.33g | 61% |
| Trans Fat 0.47g | |
| Cholesterol 172mg | 57% |
| Sodium 301mg | 13% |
| Potassium 396mg | 11% |
| Total Carbs 51.25g | 14% |
| Dietary Fiber 5.2g | 17% |
| Sugars 37.92g | 25% |
| Protein 9.39g | 15% |
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