Swiss Hazelnut Cake
Appears in Cook's Country December/January 2016, Cook's Country TV
This sweet, nutty, tender cake is famous in Philadelphia. We thought it deserved a bigger audience.
WHY THIS RECIPE WORKS
Toasting and then grinding whole hazelnuts into a delicate flour gives this cake its nutty yet nuanced flavor, and folding whipped egg whites into the batter creates its characteristic light texture. The traditional frosting—a Swiss meringu...