Natalie’s Birthday Cake (Haselnuss Torte) | Natalie Cooks

Ingredients

• 8 large eggs, (yolks separated from whites*)
• 150g cane sugar
• Juice and zest from half a lemon
• 250g roasted hazelnuts, (ground**)
• 2 tbsp flour or cornstarch
• 16 oz heavy cream or heavy whipping cream
• 1-2 tsp cane sugar ((optional))
• 250g ground roasted hazelnuts*
• More toasted hazelnuts, (roughly chopped)
• Shaved chocolate
• Ferrero Rochers, (cut in half)
• *When separating the yolks from the whites, put the whites of each egg into a small bowl before adding it to the large bowl. If you get any yolk in those whites, you need to start over.
• **You need a total of 500g hazelnuts for the recipe. A well toasted nut is important for a rich hazelnut flavor! Bake them at a lower temp for a longer time to ensure it’s toasted all the way through.
• **See substitutions section for other nut options!
• Note: ~ if you don’t have a 9-inch springform pan, you should be able to bake it in a 9x9-inch square baking dish.