Ingredients

How to make it

  • Make certain the hazelnuts have been toasted and husked. Husking involves simply roasting the nuts on a sheet pan at about 350°F for 10 minutes or so, then putting them in a towel and rubbing them together until they have shed their skins. (Better yet, just check out Roger's recipe for Chocolate Hazelnut Biscotti -- he describes the perfect technique for husking hazelnuts.)
  • Position rack in center of oven and preheat to 325°F.
  • Butter and flour a 9-inch-diameter springform pan. Combine 2 tablespoons sugar, half of the vanilla bean scrapings, and hazelnuts in a food processor; blend until nuts are finely ground but not pasty. You're not making marzipan, so don't overdue the grinding.
  • Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons sugar and the rest of the vanilla bean scrapings in large bowl; whisk until well blended and slightly thicker, about 2 minutes (I would strongly advise against using an electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter.
  • Sift flour over batter; stir just until blended (batter will be thick; do not overmix or the flour will develop glutens and the cake will end up chewy and tough).
  • Transfer batter to prepared pan; smooth top with an offset spatula. Brush top generously with egg glaze. Using the tines of a fork, deeply mark a crisscross pattern on the cake, marking 3 times across in 1 direction and 3 times in the opposite direction.
  • Bake the cake until it's a deep golden on top and a tester inserted into the center comes out clean, about 1 hour.
  • Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely.
  • You can make this cake one day ahead of time; wrap it in foil and store at room temperature.
  • To serve, cut the cake into wedges and serve with some creme fraiche or whipped cream and whole berries.

Reviews & Comments 10

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    " It was excellent "
    pieplate ate it and said...
    I dunno about making it a day ahead...it might not make it until morning.
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    " It was excellent "
    trigger ate it and said...
    This recipe is so versatile and not to leave out delicious. Flagged as beautiful!
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  • leonora5 6 years ago
    Incredible!
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  • dond 6 years ago
    My daughter suggested slicing a small portion of this cake horizontally and then spreading some ice cream between the slices, making a VERY rich ice cream sandwich. My wife has suggested cutting small squares of the gateau and then dipping them in tempered chocolate to make little petit fours to serve at a party.
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    " It was excellent "
    zanna ate it and said...
    I dont care if its probably illegal in some states,lock me up because I think its great.thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    zanna ate it and said...
    I dont care if its probably illegal in some states,lock me up because I think its great.thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    iffyo ate it and said...
    fabulous!
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  • annieamie 6 years ago
    This sounds so incredibly decadent! I can't wait to try it! Thak you for posting the recipe for all of us!
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  • jo_jo_ba 6 years ago
    OOh yum, yes please!!
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    " It was excellent "
    shirleyoma ate it and said...
    Oh WOW, I had something like this in while living in Germany! It could very well have been the very same! Served with Creme Fraiche. We were on vacation in Paris when I had this! Soooooooo good!! Brings back memories!
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