Recipe

Russian Mazurka Or Hazelnut Cake Regular And Gluten Free Recipe

	Peetabear / All my dishes 1 month, 3 weeks ago this recipe is a regular recipe that also happens to be Gluten Free...!! the recipe is from the Baking Pan Prep:25m Cook:35m Servings:0	Peetabear
	gluten free hazelnut cake rum whipped cream topping

Does this look good? Yeah! / Nope

Fans

juels

wynnebaer

hungrybear

cuzpat

Ingredients

Small amount of vegetable shortening for preparing pans

Batter:

5 large eggs, separated

¾ cup granulated sugar

2 tablespoons grated lemon zest (about 2 lemons)

1 tablespoon freshly squeezed lemon juice

2 cups hazelnuts, toasted, and finely ground

Topping:

1 cup whipping (heavy) cream

3 tablespoons confectioners (powdered) sugar

3 tablespoons rum

Directions

Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening.

Batter:

In a large mixing bowl, combine egg yolks and sugar; with a hand mixer beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Add lemon zest, lemon juice, and ground hazelnuts; gently stir until well mixed.

In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter.

Bake:

Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake about 35 minutes. When the sides of the cake begin to come away from the pan, turn off the oven and let cake stand 15 minutes in the warm oven.

Remove from oven, then remove the cake from the pan and cool on a wire rack.

Topping:

In a medium bowl, combine whipping cream, powdered sugar, and rum; beat until thick and stiff.

Spread topping thickly over top of cooled cake. Decorate with colored sugar Easter eggs (optional.) or candies of your choice

Cover frosted cake and refrigerate until ready to serve. Refrigerate leftovers.

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