Swiss Hazelnut Cake

Name: Swiss Hazelnut Cake
Yield: Serves 12 to 16
Ingredients: 1/2 cup (2 ounces) skin-on, hazelnuts, toasted and cooled; 1 1/4 cups (5 ounces), cake flour; 1 cup (7 ounces), granulated sugar; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, salt; 1/2 cup, vegetable oil; 1/4 cup, water; 3 , large egg yolks, plus 5 large whites; 2 1/2 teaspoons, vanilla extract; 1/4 teaspoon, cream of tartar; 24 tablespoons (3 sticks), unsalted butter, softened; 1/4 teaspoon, salt; 1 3/4 cups (7 ounces), confectioners' sugar; 12 ounces (2 2/3 cups) Fluff brand, marshmallow crème; 2 tablespoons, hazelnut liqueur; 6 ounces, bittersweet bar chocolate

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Appears in Cook's Country December/January 2016, Cook's Country TV

Desserts or Baked Goods

Chocolate

Cakes

This sweet, nutty, tender cake is famous in Philadelphia. We thought it deserved a bigger audience.

SERVES12 to 16

TIME2 hours, plus 1 hour cooling

has video

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...

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