Swiss Hazelnut Cake
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 meringue buttercream—can be tricky to make, so we use marshmallow crème in place of the egg whites and adjust the ratios of butter and confectioners’ sugar to create a rich, pillowy frosting.
© 2018 America's Test Kitchen. All rights reserved.