Swiss Hazelnut Cake

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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.

SERVES 12 to 16

TIME 2 hours, plus 1 hour cooling

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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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